6 garlic cloves, chopped

6 T. EVOO

2 T. thyme

2 lbs flank steak

black pepper

2 zucchini

2 yellow squash

1 tsp crushed red pepper flakes

zest and juice of 1 lemon

1/2 C. chicken stock

2 T. butter

chopped fresh parsely

3/4 C. grated parmigiano-reggiano

Marinate steak in 3 T. EVOO, 3 chopped garlic cloves and thyme. Grill for 5 min. on each side. While grilling, cut zucchini and squash lengthwise in thin strips. Boil water, cook for 1 min. Drain under cold water and pat dry. Heat 3 T.spoon EVOO in skillet with garlic and red pepper flakes. Cook for 1 min. Add squash and season with salt and pepper. Toss, and add chicken stock and juice of 1 lemon. Cook for 2 min. Turn off heat, add butter, parsley, cheese and lemon zest. Toss. Serve with grilled steak.

 

Yield:

Calories:

Fat:

Fiber: