Skillet Rib Eye Steaks with Zucchini Gnocchi Toss

As seen on Chef Alli’s Farm Fresh Kitchen,  WIBW 13 News This Morning, Thursday, Dec. 5, 2013, sponsored by Kansas Farm Bureau.

This recipe came to me by way of my friend, Karen Hanson, who presented it at the 2013 Kansas Farm Bureau Summit, as an original BEEF – It’s What For Dinner Recipe (Beef Ranch Zucchini Gnocchi).  I fell in love with this dish – it’s not only tasty, but has such pretty presentation! Since my family is always starving, I’ve tweaked the recipe just a bit to speed up the cooking process.

2 Rib Eye steaks, rested at room temperature for 30 minutes, seasoned with salt and pepper
1-2 Tbs. extra virgin olive oil
16 oz. shelf-stable gnocchi (potato dumplings)
1 red onion, thinly sliced
1/2 cup beef or vegetable broth
2 small zucchini, skin removed, peeled into ribbons
1/8 – 1/4 tsp. red pepper flakes
1 Tbs. basil pesto
2-3 Tbs. feta cheese crumbles
1 Tbs. toasted pine nuts

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!
Now You’re Cookin’,
Chef Alli 

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