Ingredients:

  • 2 (6-8 oz) sirloin steaks, about 1 inch thick (170-225g)
  • 2 medium zucchini, halved lengthwise and sliced ½ inch thick (approx. 400g)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon butter (15ml), unsalted
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter (60ml)
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine (e.g., Sauvignon Blanc) (60ml)
  • 2 tablespoons lemon juice (30ml), freshly squeezed
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Slice the zucchini into even pieces.
  2. Pat the steaks dry with paper towels. Season generously with salt and pepper.
  3. Heat olive oil in the skillet over medium-high heat until shimmering. Sear the steaks for 3-4 minutes per side for medium-rare, or longer depending on desired doneness, using a meat thermometer for accuracy (130-135°F for medium-rare). Remove from skillet and rest.
  4. Add the butter to the skillet. Add zucchini slices to the hot skillet. Saute zucchini for 3-5 minutes, or until slightly softened and lightly browned. Stir frequently. Remove from the skillet and set aside.
  5. Melt the unsalted butter in the same skillet over medium heat. Add the garlic and cook until fragrant (about 30 seconds). Add dry white wine and lemon juice to the pan and simmer until slightly reduced for about 2 minutes. Season with salt and pepper. Stir in parsley.
  6. Slice the steaks against the grain. Return the zucchini to the skillet. Serve the steak over the zucchini, spooning the lemon garlic butter sauce over the top. Garnish with extra parsley, if desired.