Grass-Fed Steak with Summer Squash and Pine Nuts

Grass-Fed Steak with Summer Squash and Pine Nuts

Grass-Fed Steak with Summer Squash and Pine Nuts Recipe
Prep time
Cook time
Total time
Serves: 4
  • 4 tbsp. pine nuts
  • 2 cloves organic garlic, sliced
  • 2 Tbsp. organic avocado oil
  • ½ tsp. freshly ground black pepper
  • ½ tsp. Celtic sea salt
  • 1 ½ pounds grass-fed flank steak
  • 2 medium organic zucchini, diced
  • 1 whole organic red bell pepper, diced
  • ½ tsp. crushed red pepper
  • 2 Tbsp. chopped fresh chives
  1. Heat broiler.
  2. Place the steak on a baking sheet and season with half the salt and pepper.
  3. Transfer to oven and broil to desired doneness, 4 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
  4. In a large, safe nonstick skillet, heat the oil, pine nuts, and garlic over medium-high heat. Cook, stirring, until the mixture is golden and fragrant, about 1 minute.
  5. Add the squash, bell pepper, crushed red pepper, and remaining salt and pepper and cook, stirring often, until the vegetables are tender, 4 to 5 minutes.
  6. Transfer steak slices and vegetables to serving plates and sprinkle with chives.
  7. Serve.

Nutrient Information Per Batch

1653.73 kcal Calories, 235.55 mg Calcium, 32.08 g Carbohydrate, 231.28 mg Cholesterol, 99.77 g Total Fat, 12.19 g Fiber, 14.71 mg Iron, 374.4 mg Magnesium 3941.17 mg Potassium, 159.1 g Protein,202.7 mcg Selenium, 1611.63 mg Sodium, 9.44 g Sugars, 30.02 mg Zinc, 23.19g Saturated fat, 0 trans Fat, 47.01 g Monounsaturated fats, 21.03 g Polyunsaturated fats, 1869 IU Vitamin A, 5.37 mg Vitamin B6, 6.19 mcg Vitamin B12, 138.76 mg Vitamin C, 0 IU Vitamin D, 3.05 Vitamin E, 46.54 mcg Vitamin K, 254.8 mcg Folate,1.48 mg Vitamin B1(Thiamin),47.62 mg Vitamin B3(Niacin),1.54 mg Vitamin B2(Riboflavin), 0.06 mcg Lycopene, 8789.85 mcg Lutein and Zeaxanthin, 1.26 g ALA, 0 g EPA, 0 gDHA,1580.44 mg Phosphorous, 3.64 mg Manganese, 16.2 mcg Alpha carotene, 1065.84 mcg Beta carotene, 74.75 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Tubers
  • No Fish
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Legumes
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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