Herb Butter Steak with Charred Summer Squash, Carrots, and Spring Onions
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.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 (8 oz) ribeye or sirloin steaks, 1 inch thick
- 1 tbsp olive oil
- ½ tsp kosher salt, plus more to taste
- ½ 1/2 tsp freshly ground black pepper
- ½ medium zucchini or yellow squash, sliced lengthwise
- 1 medium carrots, peeled and cut into matchsticks
- 2 spring onions, trimmed
- 1 tbsp unsalted butter
- 1 cloves garlic, minced
- ½ 1/4 cup fresh basil leaves, chopped
- ½ tbsp lemon juice
- ½ 1/2 tsp red pepper flakes (optional)
Instructions
- Pat steaks dry; season with salt and pepper. Heat 1 tbsp oil in a skillet over medium-high.
- Sear steaks 3–4 minutes per side for medium-rare; rest covered 5 minutes.
- Meanwhile, toss squash, carrots, and spring onions with remaining oil and a pinch of salt.
- In a separate skillet over high heat, char veggies 2–3 minutes per side until grill-marked and tender; set aside.
- In the same pan, melt butter, add garlic, cook 30 seconds until fragrant; stir in basil and lemon juice.
- Slice steaks; top with herb butter, then serve next to the charred vegetables with a drizzle of pan juices.
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.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 40 |
| carbs | 12 |
| fat | 32 |
| fiber | 3 |
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