Gluten-Free Zucchini & Steak Pasta Primavera
- 2 cups broccoli florets
- 2 + 1 tablespoons olive oil
- 4 Certified Piedmontese (6-ounce) center-cut sirloin filets
- 4 cloves garlic, minced
- 2 cups sliced white mushrooms
- 1 cup peeled and sliced carrots
- 1 cup unsalted chicken broth
- 3 tablespoons cashew butter
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- Sea salt and freshly ground black pepper
- 1 pound zucchini, cut into long strands with a spiralizer or mandolin
Bring a medium saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, about 2 minutes. Drain and set aside.
In a large nonstick skillet over medium-high heat, heat 2 tablespoons of oil. Sear the steaks until lightly caramelized on both sides, about 4 minutes per side. Continue searing on each side until thoroughly caramelized and the steaks register 120°F in the thickest portion. Remove steaks from pan and set aside to rest. To the same pan, add garlic and cook for about 1 minute, stirring constantly, until fragrant. Add carrots and cook until crisp-tender, about 5 minutes. Add the mushrooms and cook until soft, about 2 minutes. Reduce heat and add the blanched broccoli. Stir vegetables to combine.
In a medium saucepan, bring the chicken broth to a boil; reduce heat to low and whisk in the cashew butter until mixture is smooth. Stir in lemon juice and mustard and season with salt and pepper. Gently toss with the vegetables.
In a large skillet over high heat, heat the remaining tablespoon of oil. Add the zucchini and cook, tossing occasionally, 1 to 2 minutes. Season with salt and pepper to taste. Serve zucchini topped with sliced steak and vegetables.