Pan-Seared Skirt Steak with Zucchini and Scallion Sauce

Name: Pan-Seared Skirt Steak with Zucchini and Scallion Sauce
Yield: Serves 4
Ingredients: 1 cup, fresh parsley leaves; 8 , scallions, white parts minced, green parts cut into 1-inch pieces; 1/2 cup plus 3 tablespoons, extra-virgin olive oil; 1/4 cup, water; 4 teaspoons, red wine vinegar; 1 tablespoon, Dijon mustard; , Salt and pepper; 1 (1 1/2-pound), skirt steak, trimmed and cut into 4 equal parts; 2 medium, zucchini, cut into 1/2-inch chunks

Main Courses
Beef
Quick

Appears in Cook's Country February/March 2016

This vibrant, no-cook blender sauce is the perfect accompaniment to quick-cooking skirt steak.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 4

Pan-Seared Skirt Steak with Zucchini and Scallion Sauce

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