Succotash typically consists of summer’s best veggies— corn, tomatoes, peppers, and lima beans. This version takes advantage of spring asparagus and peas for a deliciously seasonal spin. A bright herb sauce wakes up the entire dish!
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Remove the steak from the refrigerator and bring to room temperature. Halve, peel, and dice the onion. Cut the zucchini into ½ –inch cubes. Trim the bottom inch of the asparagus, then cut into 1-inch pieces on a diagonal. Mince the chives and mint leaves. Zest and halve the lemon.
In a small bowl, combine the mint, chives, a large drizzle of olive oil, and a pinch of salt and pepper. Add a squeeze of lemon juice, to taste.
Start the succotash: Heat a drizzle of oil in a large pan over medium heat. Add the diced onion to the pan and cook for 4-5 minutes, until softened. Add the zucchini to the pan and cook, tossing for 5-6 minutes, until golden brown and softened. Season with salt and pepper. Set the pan aside off the heat –we’ll come back to it later!
Heat a drizzle of oil in a medium pan over medium-high heat. Pat dry the steak with a paper towel, then season on all sides with salt and pepper. Add the steak to the pan and cook for 4-7 minutes per side, until cooked to desired doneness. Remove from the pan and set aside to rest.
While the steak rests, add the peas and asparagus to the pan with the zucchini. Place over medium-high heat and cook, tossing for 4-5 minutes, until the asparagus is crisp-tender. Season with salt and pepper. Remove the pan from the heat and stir in a squeeze of lemon juice and a pinch of lemon zest.
Finish and plate: Thinly slice the steak against the grain and serve on a bed of spring veggie succotash. Drizzle with the mint chive pesto and enjoy!