Parmesan-Crusted Steak and Zucchini Recipe

DIRECTIONS

1. Remove steak from the fridge and allow to sit at room temperature as you prep the zucchini. Sprinkle both sides with salt and pepper.
2. Preheat the oven to 425.
3. Put zucchini slices in a large bowl. In a separate bowl, stir together oil, melted butter, salt, pepper, garlic, and Italian seasoning. Pour the mixture over the zucchini and mix thoroughly.
4. In another bowl, mix together the parmesan cheese and breadcrumbs for the zucchini. Pour that mixture over zucchini and mix thoroughly, ensuring that all pieces are coated.
5. Add zucchini slices to a baking sheet in a single layer and place in the oven on the top rack. Bake for about 15 minutes (see note below about coordinating zucchini and steak times).
6. Meanwhile, heat a skillet over medium-high heat with 2 tbsp butter.
7. Mix together the parsley, thyme, garlic, panko breadcrumbs, and grated parmesan cheese. Then, add 3 tbsp melted butter and stir the mixture together.
8. Cook the steak for 3-4 minutes on each side until seared. Top the steak with breadcrumb and parmesan mixture until the top is covered thoroughly.
9. Turn the oven down to 400 degrees and place steak in the oven on a baking sheet (if you’re using a cast-iron skillet, you can stick it right in the oven).
10. Continue cooking for another 5-10 minutes. The zucchini should be golden brown and fully tender. The steak should reach an internal temperature of 135 degrees for medium-rare and the parmesan mixture will turn golden-brown.
11. Allow steak to rest for 5-10 minutes before slicing and serving.