Salt

4 small T-Bone Steaks, 1-1 1/2″ thick.

4 T. Pepper

2 large Zucchini, cut into thin disks

3 cloves Garlic, chopped

1 large Spanish Onion, thinly sliced

2 Plum Tomatoes, cut in half lengthwise, seeds removed, then cut into thin strips

2 handfuls chopped Flat Leaf Parsley

1 T. Dry Mustard

2 T. Thyme, chopped

1 C. Chicken Stock

1/2 to 3/4 C. Heavy Cream

 

Preheat 2 skillets each with 2 T. EVOO over medium high heat for the steaks. Season both sides of t-bones with salt. Press a 1/2 T. of pepper evenly on each side of steaks. Add 2 steaks to each pan and cook for 6 to 7 minutes per side for medium doneness. While steaks cook, start zucchini. Preheat a large skillet with 2 T. EVOO over medium high heat. Add sliced zucchini and cook without stirring for 2 minutes. Add garlic, half the onion and salt, and stir to distribute. Cook 5 minutes, tossing occasionally. Add tomatoes and half parsley; continue to cook for 1 to 2 minutes or until tomatoes are heated through. Remove steaks from skillet and tent with foil to rest while you make sauce. With spatula, remove extra pepper stuck to the skillets; scraping up browned bits, but leaving in pan. Combine all drippings into one skillet. Return skillet with drippings to heat; adding last 2 T. EVOO. Stir in remaining sliced onion, mustard and thyme and cook for 2 minutes, stirring frequently. Add stock and heavy cream, raise heat to high and cook for 3 minutes, or until sauce is slightly thickened. Taste for seasoning and adjust salt and pepper as needed. Finish sauce with remaining chopped parsley and serve over steak with the zucchini on the side.

 

 

Yield:

Calories:

Fat:

Fiber: