Sautéed Beef and Zucchini with Roasted Red Pepper Sauce

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender strips of beef quickly sautéed with zucchini and served with a smoky roasted red pepper sauce for a vibrant Whole30 dinner. This Mediterranean-inspired beef recipe (whole30, gluten free), ready in about 30 minutes, pairs flank steak, zucchini, roasted red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving

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Ingredients

1 lb, thinly sliced flank steak
2 medium, sliced into half-moons zucchini
1 cup, chopped roasted red bell peppers
3 garlic cloves
4 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp smoked paprika

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Instructions

Step 1: In a blender, combine 1 cup chopped roasted red bell peppers, 2 minced garlic cloves, 1 tbsp apple cider vinegar, 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Blend until smooth and set aside.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb thinly sliced flank steak seasoned with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Sauté for 4-5 minutes until browned but still tender. Remove beef and keep warm.
Step 3: In the same skillet, add 2 tbsp olive oil and 2 sliced medium zucchinis. Sauté for 5 minutes until zucchini is tender and slightly caramelized.
Step 4: Return the beef to the skillet, pour the prepared red pepper sauce over, and toss everything together. Cook for 1-2 minutes until heated through and the sauce coats the beef and zucchini.
Step 5: Serve immediately for a colorful, Whole30-friendly beef entree.