Seared Steak
with Spring Veggie Succotash and Mint-Chive Pesto
Seared Steak
Juicy seared beef pairs with a bright spring succotash and a fresh mint-chive pesto for a colorful, herb-packed dinner with bold flavor.
Ingredients
For 2 servings
- 6 ounce Asparagus
- ¼ ounce Chives
- 1 unit Lemon
- ¼ ounce Mint
- 4 ounce Peas
- 1 unit Red Onion
- 12 ounce Sirloin Steak
- 8 ounce Zucchini
Additional Ingredients
- 4 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time30m
Calories489
Protein45g
Carbs26g
Fat26g
Tags:
Gluten-freeKetoProtein SmartCalorie SmartCarb SmartFiber SmartLow SodiumDietitian Win
Swaps and substitutions
If you want a leaner option, swap the sirloin for another tender steak cut or even a thick portobello for a vegetarian plate. If mint or chives are an issue, use basil, parsley, or dill in the herb sauce, and swap lemon for a little vinegar.
What to serve with it
Serve with a crisp green salad or extra roasted vegetables to round out the spring flavors. A simple cauliflower mash or herbed potatoes also works well if you want a more filling plate.
You might also like
Lemon-Roasted Tilapia
40 min498 cal
Seared Steak & Nectarine Salad
25 min489 cal
Lean Green Steak Machine
30 min500 cal
Ginger Beef Stir-Fry
25 min237 cal
Prosciutto-Wrapped Chicken Saltimbocca
30 min583 cal
Crispy Chili-Roasted Tofu
45 min471 cal
Lemony Basil Chicken
30 min485 cal
Blistered Corn and Salmon Salad
30 min634 cal