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
2 cloves garlic, minced
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. Add garlic, 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. Place prepared vegetables and gnocchi onto platter along side warm steaks; garnish with feta cheese and pine nuts. Serve at once!
Now You're Cookin',