Chile-Rubbed Beef Gnocchi with Brown-Butter Sage and flat-leaf parsley

How to make it

1. Pat the beef dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the olive oil in a wide skillet over medium-high and caramelize the beef until deeply colored.
3. Add the aromatics with the roasted red peppers and zucchini; cook until fragrant and just tender.
4. Build the lemon caper sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over al dente pasta.