Herb Butter Steak with Charred Summer Squash, Carrots, and Spring Onions

Name: Herb Butter Steak with Charred Summer Squash, Carrots, and Spring Onions
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (8 oz) ribeye or sirloin steaks, 1 inch thick; 2 tbsp olive oil; 1 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 1 medium zucchini or yellow squash, sliced lengthwise; 2 medium carrots, peeled and cut into matchsticks; 4 spring onions, trimmed; 2 tbsp unsalted butter; 2 cloves garlic, minced; 1/4 cup fresh basil leaves, chopped; 1 tbsp lemon juice; 1/2 tsp red pepper flakes (optional)

A restaurant-style skillet meal featuring seared steak finished with basil-garlic butter, paired with crisp-charred squash, carrots, and spring onions for a bright, herb-forward dinner.

Total time

35 min

Prep

15 min

Cook

20 min

Serves

1 rating

5.0 / 5

dinnerbeefproteinvegetable-forwardpan-seared

Chef’s Pro Tips

Rest steak 5 minutes to reabsorb juices.
For extra browning, press veggies flat in the pan.
Add a touch of brown butter for nutty aroma.

Serving Suggestions

Pair with crusty bread or a light potato side and a green salad for a complete plate.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently and freshen with a squeeze of lemon.

Nutrition

Estimated, per serving

calories: 520kcal
protein: 40g
carbs: 12g
fat: 32g
fiber: 3g

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