Steak with Zucchini "Pasta"

Last night I cooked up some steak and paired it with zucchini that I had sliced julienne-style with my nifty mandoline. It's really sharp btw, and I've got the cuts to prove it. I seasoned the steak with some blackened seasoning. Below and to the right are the zucchini that I used. That's one massive zucchini (the above picture is maybe 1/4 of the large zucchini). I grabbed the largest and the smallest one from the local farmer's market just because... and I picked up some grass-fed steak.

The pasta sauce was way easy but I'll share it anyways...
Basic Pasta Sauce
1 can organic crushed tomatoes
1 can organic tomato paste
3 cloves garlic, minced
1/4 onion, finely chopped
1 tsp oregano
1 tsp parsley
1 fresh tomato, finely chopped (optional)
1 tbls EVOO

Heat olive oil over medium heat in a medium pot. Once hot, add the onions and garlic, cooking for ~4 minutes. Add the tomatoes and spices. Cover and cook for ~20 on low heat to incorporate the flavors. Uncover and cook on medium heat until you reach your desired pasta sauce thickness. Or... you can let the pasta sauce sit overnight in the fridge for flavor incorporation. Up to you.


Despite the fact that I worked just over 12 hours yesterday and I really just wanted to go home and go to bed, I convinced myself to do 30 minutes of yoga. So it wasn't very intense exercise, but I still did it. Give me props. Plus, I haven't had any sugar or fruit in over 48 hours and I have yet to tear through the office searching for dark chocolate despite my current stress level. And I've been resisting the pear that's been staring at me from my desk. Go me!

I really want to try this recipe Pork Avocado Cream Enchiladas. If you're nice, maybe I'll let you sample it with me.