Steak Tagliata with Peppers and Zucchini

Serves: 4 (If you want your own steak, Serves: 2 with leftover vegetables)


3 Tbsp Flying Olive Gremolata, Tuscan Herb, Lemon, Garlic, or a Mild-Medium Single Varietal of Choice Extra Virgin Olive Oil

1 clove garlic, minced

1 small onion, diced

2 medium zucchini, diced

1 yellow summer squash, diced

1 yellow or red bell pepper, seeded and diced

1 tsp grated lemon zest (zest first before making into pulp)

2 Tbsp finely chopped lemon pulp* (about 1 lemon)

3-4 Tbsp finely chopped fresh parsley

¼ tsp salt

1/8 tsp freshly ground black pepper

1 pound (2) boneless sirloin or rib eye steaks, about 1” thick


In a 12” nonstick skillet, heat 3 Tbsp of your Choice of Flying Olive Extra Virgin Olive Oil. Sauté garlic for 30 seconds until fragrant. Add the diced onions and cook about 3-4 minutes or until they begin to soften and become translucent, about 10 minutes.

Remove from the heat and add the lemon zest and pulp, parsley, salt, and pepper. Mix well. Place the veggies in a bowl and cover to keep warm.

Place the pan back on the burner and heat to medium-high.Season the steaks with salt and pepper. In the same skillet, add the steaks and cook about 4-8 minutes until desired doneness, turning once. Remove the steaks from the pan and tent under loose foil for about 5 minutes. Slice across the grain and serve with the vegetables.

Submitted by Barb L.

*cut the ends off the lemon. Stand the lemon on one end. Run a knife down the side to peel. Finely chop the remaining lemon into pulp