Seared Steak

Make the mint-chive pesto: In a small bowl, combine the mint, chives, a drizzle of oil, and a pinch of salt and pepper. Add a squeeze of lemon juice, to taste.

Cook the steak: Heat a drizzle of oil in a large pan over medium-high heat. Pat dry the steak with a paper towel, then season with salt and pepper. Add the steak to the pan and cook for 4-7 minutes per side, until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Transfer steak to a large plate and set aside to rest.

Make the succotash: While the steak rests, heat a drizzle of oil in same pan over medium-high heat. Add the onion to the pan and cook for 3-4 minutes, until softened. Add the zucchini and asparagus to the pan and cook, tossing for 3-4 minutes, until vegetables are crisp-tender.

Stir in peas until warmed through, about 1 more min. Season with salt and pepper. Remove the pan from the heat and stir in a squeeze of lemon juice and lemon zest.