Steak with zucchini and tomatoes in pesto cream sauce
(Makes 8 servings)
Steak (6 oz. per serving)
8 Cups Julienned zucchini
2 Cups cherry tomatoes sliced in half
3/4 Cup pesto
1/4 Cup cream
1 tsp. olive oil
Season the raw steak on both sides – I prefer just kosher salt, cracked pepper and garlic powder. Cook in olive oil to desired done-ness, and let rest off the heat.
Sautee zucchini in a non-stick pan with a small amount of olive oil (you can use spray or nothing if you wish). I like mine to be “al-dente”…
Add pesto and mix until warm. Add cream, and simmer for just a minute or two. Take off heat, and add tomatoes.
Serving size: 6 oz steak, 1 Cup zucchini/tomatoes
| Fat 35.7g | Carbs 6.57g | Net Carbs 4.52g | Prot 38.25g | KCals 500 |