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Striploin Steak with Zucchini, Feta & Pine Nut Salad.

  • 1 (4 oz) pkg
    crumbled feta cheese
  • 2 cloves
    garlic
  • 1
    lemon
  • ¼ cup
    pine nuts
  • 1 ½ lb
    striploin (New York strip) steak
  • 4 medium
    zucchini squash
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    4 medium zucchini squash
    1 lemon
  • 2
    Juice the lemon and transfer to a large bowl.
  • 3
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the lemon juice.
    2 cloves garlic
  • 4
    To the lemon juice and garlic, add olive oil, salt, and pepper; whisk together.
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 5
    Trim off and discard the ends of the zucchini; cut the zucchini crosswise into ¼-inch-thick rounds at an angle. Add to the large bowl and toss until well coated with the oil mixture.
  • 6
    Preheat a grill pan or regular skillet over medium-high heat.
  • 7
    While the grill pan / skillet heats up, pat the steak dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
    1 ½ lb striploin (New York strip) steak
    1 tsp salt
    ½ tsp black pepper
  • 8
    Once the grill pan / skillet is hot, coat the bottom with coconut oil.
    1 tbsp virgin coconut oil
  • 9
    Carefully place the steak in the grill pan / skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate and let it rest for 5 to 10 minutes.
  • 10
    Once the steak has been transferred, add the zucchini slices to the grill pan / skillet. Cook until they are tender and browned, 2 to 3 minutes per side. Once done, transfer to a plate. Cook in batches if necessary.
  • 11
    Measure out the pine nuts and transfer to a small bowl.
    ¼ cup pine nuts
  • 12
    Measure out the feta and transfer to a small bowl.
    1 (4 oz) pkg crumbled feta cheese
  • 13
    To serve, divide the steak and zucchini slices between plates, then top the zucchini with feta and pine nuts. Enjoy!