Beef / Pork

Flank Steak with Zucchini and Yellow Squash "Pappardelle" takes 15 minutes to prepare.

Flank Steak with Zucchini and Yellow Squash "Pappardelle" takes 15 minutes to cook.

Flank Steak with Zucchini and Yellow Squash "Pappardelle" makes 4 servings.

The ingredients for Flank Steak with Zucchini and Yellow Squash "Pappardelle" are:

Salt
6 garlic cloves, chopped
6 tablespoon EVOO
2 tablespoon thyme
2 lbs flank steak
black pepper
2 zucchini
2 yellow squash
1 tsp crushed red pepper flakes
zest and juice of 1 lemon
1/2 cup chicken stock
2 tablespoon butter
chopped fresh parsely
3/4 cup grated parmigiano-reggiano

Here is how you make Flank Steak with Zucchini and Yellow Squash "Pappardelle":

4 servings.Marinate steak in 3 tblspn EVOO, 3 chopped garlic cloves and thyme.Grill for 5 min. on each side.While grilling, cut zucchini and squash lengthwise in thin strips. Boil water, cook for 1 min. Drain under cold water and pat dry.Heat 3 tblspoon EVOO in skillet with garlic and red pepper flakes. Cook for 1 min. Add squash and season with salt and pepper. Toss, and add chicken stock and juice of 1 lemon. Cook for 2 min. Turn off heat, add butter, parsley, cheese and lemon zest. Toss.Serve with grilled steak.Number of Servings: 4Recipe submitted by SparkPeople user BEANJELLY.

The nutritional information for Flank Steak with Zucchini and Yellow Squash "Pappardelle" is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 681.9

• Total Fat: 48.2 g
• Cholesterol: 98.6 mg
• Sodium: 4,071.1 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 6.5 g
• Protein: 52.0 g