Grilled Steak and Vegetables With Lemon-Herb Butter (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds beef sirloin steak (about 1 inch thick) |
1 large red onion, sliced into 1/2-inch-thick rings |
2 large zucchini or yellow squash, cut diagonally into 3/4-inch-thick slices |
1/2 cup barbecue sauce |
1 tablespoon chili powder |
2 teaspoons worcestershire sauce |
kosher salt and freshly ground pepper |
2 tablespoons unsalted butter, at room temperature |
2 tablespoons finely chopped fresh parsley |
1/2 teaspoon grated lemon zest |
Directions:
1. Preheat a grill to medium high. Combine the steak, red onion and zucchini in a large bowl. Add the barbecue sauce, chili powder, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste; toss to coat. Let stand 5 minutes.
2. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside.
3. Transfer the steak to the grill and cook 4 to 5 minutes per side for medium rare; remove to a cutting board and let rest. Add the vegetables to the grill and cook, turning occasionally, until crisp-tender and charred in spots, about 8 minutes.
4. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables.
5. Per serving: Calories 326; Fat 13 g (Saturated 6 g); Cholesterol 84 mg; Sodium 613 mg; Carbohydrate 12 g; Fiber 2 g; Protein 39 g
6. Photograph by Justin Walker
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