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
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
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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.
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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