Pan-Seared Sirloin with Mint-Chive Dressing and Vegetable Succotash

This colorful steak dinner pairs simply seasoned sirloin with a skillet of tender vegetables for a fresh, satisfying plate.

A quick dressing made with mint, chives, lemon and olive oil adds a bright herbal finish to the sliced steak and warm succotash.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the red onion. Cut the zucchini into 1/2-inch cubes. Trim the woody ends from the asparagus, then cut the stalks into 1-inch pieces.
2. Zest the lemon until you have 1/2 teaspoon zest, then halve the lemon. Mince half of the chives. Pick half of the mint leaves from the stems and finely chop them.
3. In a small bowl, stir together the minced chives, chopped mint, a squeeze of lemon juice, a generous drizzle of olive oil and a pinch each of salt and pepper. Taste and adjust with more lemon juice, salt or pepper as needed.
4. Heat a drizzle of olive oil in a large pan over medium heat. Add the diced onion and cook, stirring occasionally, until softened, 4 to 5 minutes.
5. Add the zucchini to the onion and cook until lightly browned and tender, 5 to 6 minutes. Season with salt and pepper, then remove the pan from the heat.
6. Heat another drizzle of olive oil in a large pan over medium-high heat. Pat the sirloin steak dry with paper towels, then season all over with salt and pepper.
7. Add the steak to the hot pan and cook to your desired doneness, 4 to 7 minutes per side. Transfer the steak to a cutting board and let it rest.
8. Add the peas and asparagus to the pan with the zucchini and onion. Return the pan to medium-high heat and cook, tossing, until the asparagus is tender, 4 to 5 minutes.
9. Remove the vegetable succotash from the heat. Stir in a squeeze of lemon juice and a pinch of lemon zest, then season with salt and pepper to taste.
10. Thinly slice the steak against the grain. Divide the succotash among plates, top with sliced steak and drizzle with the mint-chive dressing. Garnish with remaining mint leaves and chives, if desired.

Recipe Tips

FAQ

How do I know when the steak is done?

Cook the sirloin for 4 to 7 minutes per side over medium-high heat, depending on your preferred doneness and the thickness of the steak.

Can I make the mint-chive dressing ahead?

The dressing is quickest when mixed while the vegetables are being prepped. Taste it before serving and brighten it with more lemon juice, salt or pepper if needed.

What is the best way to cut the asparagus for this dish?

Trim off the woody bottoms, then cut the asparagus into 1-inch pieces so it cooks evenly with the peas and succotash.