This meal, in my opinion, is one of my finest to date. I loved the tenderness of the steak combined with the bite and crunch of the mock ceviche, and those two next to the delicate, creamy squash, radicchio, and yogurt… other-worldly. When you can make this stuff at home in under an hour, I wonder why anyone would eat out. Make this and pat yourself on the back!

I developed this recipe by way of chimichurri. I wasn’t in the mood for an oily, garlic-laden sauce and started to think about what I could do instead. I don’t exactly have steak recipes constantly flowing through my mind because it’s a food we don’t prepare very often.

I bit on the idea of a cooled steak to pair with the warm squash, and I wanted something bright and tangy to contrast with the creamy yogurt. I considered a few different vegetables in the fridge, but ultimately chose zucchini and cucumber for their color and crunch.

How could I marry the two? I toss them raw into salads all the time, so why couldn’t I make a salad of sorts out of them? Ceviche suddenly popped into my mind. I’m allergic to fish, but I’ve had ceviche before and recall the crisp, clean taste.

Why not a vegan ceviche? I kept things very simple, using just lemon, mint, shallot, cucumber, and zucchini. A dash of salt and pepper later and we were in business. I let Chris take over cooking the steak, and he knows I prefer it rare. It turned out beautifully.

Isn’t that fresh ginger gorgeous? We grabbed it at our co-op without any inkling of a plan to use it. I wound up grating a bit into the yogurt to give it a zing. It was subtle, but played so well with the ceviche.

I don’t have a whole lot else to tell about this recipe other than make it. Now. And decide whether you even want to share the secret with your friends. I’m not sure you’ll catch me eating steak any other way from here on out.

Seared Steak with Zucchini Ceviche

Ceviche (serves 2-4)

  • 1 small zucchini, diced
  • 1 small cucumber, diced
  • 1/4 c mint, measured as whole leaves then chopped
  • 1/2 tsp salt
  • 3-4 limes, juiced
  • 1 lime, zested
  • 1 small shallot, minced

Steak (serves 2-4)

  • 12-16 oz grass-fed ribeye
  • salt and pepper, to taste
  • 1 T olive oil, for searing


  1. Prep the steak by coating heavily with salt and allowing to sit at room temperature for an hour.
  2. Assemble the ceviche by combining all ingredients in a serving bowl and tossing to coat. Set aside.
  3. Heat oil in a cast iron skillet over medium heat.
  4. Once oil is shimmering, add steak and sear 1.5-2min per side depending on desired level of doneness.
  5. Allow steak to rest at least 10 minutes, then slice across the grain into thin strips. Top with zucchini ceviche and serve.

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