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 piece s
• 1/2 cup plus 3 tablespoon sextra-virgin olive oil
• 1/4 cup water
• 4 teaspoon sred 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

1. Process parsley, scallion greens, 1/2 cup oil, water, vinegar, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth, about 1 minute. Set aside.
2. Add remaining 1 tablespoon oil and zucchini to now empty skillet and cook over medium high heat, without stirring, until zucchini is well browned, about 2 minutes.
3. Stir and continue to cook until softened, about 3 minutes.
4. Off heat, add scallion whites and 2 tablespoons scallion sauce and stir to coat zucchini.
5. Season with salt and pepper to taste.
6. Slice steak thin against grain.
7. Serve with zucchini and remaining scallion sauce.