Steak and veggies is one of those perfect meals for warmer months: you’ve got all the decadent, mouthwatering juiciness of a nice piece of beef, but with seasonal veggies to balance it out and an herb pesto to keep things breezy—just the thing to eat on the patio. In fact, if you have a grill, you can absolutely fire it up and give this recipe the al fresco treatment.
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Wash and dry all produce. Halve, peel, and dice onion. Cut zucchini into ½-inch cubes. Trim woody bottoms from asparagus, then cut into 1-inch pieces. Zest lemon until you have ½ tsp zest, then cut into halves. Mince half the chives. Pick half the mint leaves from stems and finely chop. TIP: Use the remaining herbs as a garnish, if desired.
In a small bowl, combine minced chives, chopped mint, a squeeze of lemon, a large drizzle of olive oil, and a pinch of salt and pepper. Adjust to taste with more lemon, salt, and pepper.
Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook until softened, 4-5 minutes. Toss in zucchini and cook until lightly browned and softened, 5-6 minutes. Season with salt and pepper. Remove pan from heat.
Heat a drizzle of olive oil in another large pan over medium-high heat. Pat steak dry with a paper towel, then season all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest.
Add peas and asparagus to pan with succotash. Return pan to stove over medium-high heat. Cook, tossing, until asparagus is tender, 4-5 minutes. Season with salt and pepper. Remove pan from heat and stir in a squeeze of lemon and a pinch of lemon zest.
Thinly slice steak against the grain. Divide succotash between plates and top with steak. Drizzle with herb dressing. Garnish with remaining mint leaves and chives, if desired.