Pan Seared Skirt Steak with Zucchini and Scallion Sauce
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
Instructions
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