Seared Steak with Spring Veggie Succotash and Mint-Chive Pesto

  • difficulty:Easy
  • prep time:15 mins
  • cooking time:20 mins
  • perfect wines:Mourvedre

  • Enjoying this colorful plate with the smokey Mourvedre. 

    • 12 oz Sirloin Steak
    • 1 Zucchini 
    • 1 Red Onion 
    • 6 oz Asparagus 
    • 4 oz Peas 
    • 1/4 oz Mint 
    • 1/4 oz Chives 
    • 1 Lemon 
    • 4 tsp Olive Oil
    • Salt & Pepper
    1. Prep the ingredients: Remove the steak from the refrigerator and bring to room temperature. Halve, peel, and dice the onion. Cut the zucchini into ½ –inch cubes. Trim the bottom inch of the asparagus, then cut into 1-inch pieces on a diagonal. Mince the chives and mint leaves. Zest and halve the lemon.
    2. Make the mint-chive pesto: In a small bowl, combine the mint, chives, a large drizzle of olive oil, and a pinch of salt and pepper. Add a squeeze of lemon juice, to taste.
    3. Start the succotash: Heat a drizzle of oil in a large pan over medium heat. Add the diced onion to the pan and cook for 4-5 minutes, until softened. Add the zucchini to the pan and cook, tossing for 5-6 minutes, until golden brown and softened. Season with salt and pepper. Set the pan aside off the heat –we’ll come back to it later!
    4. Sear the steak: Heat a drizzle of oil in a medium pan over medium-high heat. Pat dry the steak with a paper towel, then season on all sides with salt and pepper. Add the steak to the pan and cook for 4-7 minutes per side, until cooked to desired doneness. Remove from the pan and set aside to rest.
    5. Finish the succotash: While the steak rests, add the peas and asparagus to the pan with the zucchini. Place over medium-high heat and cook, tossing for 4-5 minutes, until the asparagus is crisptender. Season with salt and pepper. Remove the pan from the heat and stir in a squeeze of lemon juice and a pinch of lemon zest.
    6. Finish and plate: Thinly slice the steak against the grain and serve on a bed of spring veg
    7. Enjoy with a bottle of Zaca Mesa Mourvedre!