Flank steak fricassée is deliciously simple!
If you’re looking for a delicious meal that you can cook in no time, a fricassée with summer squash is a great option. This tasty cut of meat can be cooked a number of different ways and pairs well with so many great vegetables. Give this flank steak fricassée a try and see for yourself!
1/4 Tsp Grape seed oil
7 Oz Beef flank steak
2 Cup Zucchini, sliced
Heat up a non-stick pan with grape seed oil. Remember, the key to a great sear on your steak is high heat, so using grape seed oil
will let you maintain that temperature without having to worry about anything burning. Sear your steak on both sides, and remove it and set it aside while you prepare the zucchini.
Chop your zucchini into even pieces, somewhere between a julienne
and a brunoise
, and add them to the hot pan. Season the zucchini with sea salt and pepper as it cooks, stirring occasionally.
Once the zucchini is nearly cooked, return the steak to the pan to let it heat up a bit. When the zucchini are fully cooked, you're ready to go.
Did you know?
Zucchini is a great way to satisfy your appetite without going nuts on the carbs and calories. It’s a delicious, nutritious vegetable that can really fill you up – seriously! Zucchini has a knack for satiating hunger while keeping the calories low. That’s what makes it such a great substitute for pasta, and why it pairs so well with this flank steak fricassée and so many other recipes. Try for yourself and let us know what you think in the comments below.
If you liked this recipe, try these next: Flank Steak Recipe, Flank Steak With Horseradish & Bell Pepper Puree, and Flank Steak With Mushrooms Recipe.
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