(Recipe originally from BEEF! - It's What's For Dinner. Recipe modified by Chef Alli)
Author: Chef Alli
Ingredients
2Rib Eye steaksrested at room temperature for 30 minutes, seasoned with salt and pepper
1-2Tbs.extra virgin olive oil
16oz.shelf-stable gnocchipotato dumplings
1red onionthinly sliced
1/2cupbeef or vegetable broth
2small zucchiniskin removed, peeled into ribbons
1/8– 1/4 tsp. red pepper flakes
1Tbs.basil pesto
2-3Tbs.feta cheese crumbles
1Tbs.toasted pine nuts
Instructions
Preheat oven to 425 degrees. In a nicely preheated large cast iron skillet, over medium high heat, sear steaks in a bit of olive oil on both sides; place skillet into oven and cook steaks to desired temperature – I prefer 140-145 degrees at the center for medium rare. Remove steaks to a platter and cover with foil; keep warm.
In the same skillet over medium high heat, add a bit more olive oil, then add gnocchi and onion slices; cook 4-5 minutes, tossing often until gnocchi begin to brown. Deglaze the pan by adding the broth, then add zucchini ribbons, red pepper flakes, and pesto; cook an additional 1-2 minutes, just until all ingredients are hot throughout and vegetables are crisp-tender. Season to taste with salt and pepper, if needed. Place prepared vegetable gnocchi onto platter along side warm steaks; garnish with feta cheese and pine nuts. Serve at once!