Steak with Summer Squash

1 1/2 lbs flank steak
Kosher salt and black pepper
2 T. olive oil
1/4 c. pine nuts
2 cloves garlic, sliced
1 lb (about 2) summer squash, diced
1 red bell pepper
1/4 t. crushed red pepper
2 T. chopped fresh chives

Heat broiler. Place the steak on a broilerproof baking sheet and season with 1/2 t. each salt and pepper. Broil to the desired doneness, 4-5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

Heat the oil, pine nuts, and garlic in a large skillet over medium-high heat. Cook, stirring, until the mixture is golden, 1-2 minutes.

Add the squash, bell pepper, crushed red pepper (I never put this in), and 1/2 t. salt and cook, stirring often, until the vegetables are tender, 4 to 5 minutes. Sprinkle with the chives. Serve with the steak.

***you can also turn this into a dinner salad by serving it all up over romaine lettuce and drizzling extra-virgin olive oil over the top.