Seared Steak & Spring Succotash [Recipe]

I remember listening to my friends complain as kids when they had to eat vegetables.  Unfortunately my parents weren’t cooks so veggies (besides boiled string beans or carrots) were something rare for us to have.  As an adult I not only love them (probably because I didn’t have many as a kid) but I think it’s funny to watch kids freak out over them.  Once those kids grow up and see the price of them, they’ll be shocked when they think about how they rejected them as a kid.   That’s what I was thinking about when I was making a spring succotash last night for dinner.

Succotash is basically just a fancy way to say sauteed veggies.  The recipe below is a delicious and easy to make version for spring that tastes perfect with a seared steak.  It is a similar one to the one I got from HelloFresh.

seared steak with spring vegetable succotash

You will need

  • 1 steak
  • peas
  • asparagus
  • 1 zucchini
  • 1 small red onion
  • 1 small lemon
  • extra virgin olive oil
  • sea salt
  • black pepper

Prep your veggies by cutting the asparagus into 1 inch diagonal pieces.  Chop the zucchini into 1/2 inch quarters.  Zest the lemon and cut it in half.  Dice the red onion. rinse off the peas.

Heat a pan to medium heat and add in a drizzle of the extra virgin olive oil.  Now add the red onion and saute until it becomes translucent.  Next toss in the zuchini until it browns on the white sides.  Remove from the heat.

In a second pan, salt and pepper all sides of the steak and then sear and cook it until it is at your favorite safe-to-eat temperature.  Now let it rest.

Last, add the pan with the zucchini back to the heat but turn it up to medium high.  Add in a little more olive oil and some sea salt and pepper and then toss in the aspargus and peas.  Once the asparagus turns dark green and you can smell them and the peas, add in the lemon zest and squeeze half of the lemon’s juice in.  Mix it together and then plate it.

Add the vegetable succotash to your plate first.  Next slice the steak into pieces and lay them on top of the succotash.  If you have a favorite herb sauce, add it on top.  I minced chives and mint and then added in extra virgin olive oil, lemon juice, salt and pepper to make the sauce for mine.  It would have been better with minced garlic as well.   Now serve and enjoy.

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