Flank Steak with Zucchini and Yellow Squash Pappardelle

• Salt
• 6 garlic cloves, chopped
• 6 tablespoons extra-virgin olive oil (EVOO), divided
• 2 tablespoons fresh thyme leaves, chopped
• 2 pounds flank steak
• Freshly ground black pepper
• 2 medium zucchini
• 2 medium yellow squash
• 1 teaspoon crushed hot red pepper flakes
• Zest and juice of 1 lemon
• 1/2 cup chicken stock or broth
• 2 tablespoons butter
• A handful fresh flat-leaf parsley, chopped
• 3/4 cup grated Parmigiano-Reggiano

1. Preheat a charcoal grill, grill pan, or large skillet (if using a large skillet for the steak, you might have to cut the steak in half to make it fit in the pan).
2. For the zucchini and yellow squash pappardelle, in a large skillet bring 1 inch of salted water to a boil.
3. Cover the skillet with a lid or a piece of foil so it comes to a boil quickly.
4. In a large shallow dish, combine half of the garlic, 3 tablespoons of the EVOO, and the thyme.
5. Add the flank steak and coat completely in the mixture, allowing it to marinate for 5 to 10 minutes, depending on how much of a rush you are in.
6. Season the flank steak with salt and pepper, place on the hot grill, and cook for 5 to 6 minutes per side.
7. Remove from the grill and let rest for 5 minutes.
8. While the steak is cooking, prepare the squash pappardelle.
9. Trim the ends off the zucchini and yellow squash, then slice lengthwise into 1/8-inch-thick slices.
10. Assemble the long slices into a few stacks and then cut in half lengthwise to create the pappardelle, that is, large, wide ribbon shapes.
11. Add the squash to the boiling water, cook for 1 minute, drain in a colander, and run cold water over them to stop the cooking.
12. Transfer the squash ribbons to a clean kitchen towel and pat dry.
13. Set aside.
14. Return the skillet to the stove and heat the remaining 3 tablespoons of EVOO over medium-high heat.
15. Add the remaining garlic and the red pepper flakes and cook for 1 minute, or until the garlic starts to turn slightly brown.
16. Be careful not to burn the garlic, but if you do, it will only take a minute or two to start over.
17. Add the cooled dry squash pappardelle to the garlic and red pepper flakes and season with salt and pepper.
18. Toss to combine and then add the lemon juice and chicken stock and continue to cook for 2 minutes, frequently and gently tossing but trying not to break up the squash pappardelle.
19. Turn off the heat and add the butter, parsley, grated cheese, and lemon zest.
20. Gently toss to melt the butter.
21. Thinly slice the flank steak on an angle and against the grain.
22. Serve with the hot squash pappardelle.
23. Pappardelle is a wide ribbon-shaped pasta, but in this recipe it is the shape of the zucchini and yellow squash.

salt, garlic, extravirgin olive oil, thyme, flank steak, freshly ground black pepper, zucchini, yellow squash, hot red pepper, lemon, chicken, butter, parsley

Taken from www.epicurious.com/recipes/food/views/flank-steak-with-zucchini-and-yellow-squash-pappardelle-374816 (may not work)