Grilled Steak and Zucchini

Total Time:
35 min
5 min
30 min

4 servings

  • 1 pound baby red-skinned potatoes
  • 1 clove garlic, smashed
  • Kosher salt
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon finely grated lemon zest
  • Freshly ground pepper
  • 2 medium zucchini, sliced diagonally 1 inch thick
  • 1 1/2 pounds beef tri-tip, cut lengthwise into 4 steaks
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • Preheat a grill to medium high. Put the potatoes in a medium saucepan; add the garlic, 1/2 teaspoon salt, and water to cover. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes; drain, discarding the garlic.

  • Meanwhile, mix the olive oil, rosemary, thyme, lemon zest, 1 teaspoon salt, and pepper to taste in a small bowl. Toss the zucchini in a bowl with 1 tablespoon of the herb oil. Rub the steak with a tablespoon of the remaining herb oil.

  • Grill the steak, turning once, about 10 minutes for medium rare (a thermometer inserted into the center of the steak should register 130 degrees F to 135 degrees F). Transfer to a plate to rest. Meanwhile, grill the zucchini, turning once, until well marked and crisp-tender, about 10 minutes. Transfer to a plate and sprinkle with half of the lemon juice.

  • Toss the potatoes with the remaining herb oil and lemon juice, the parsley, and salt and pepper to taste. Serve with the steak and zucchini.

  • Per serving: Calories 418; Fat 20 g (Saturated 5 g); Cholesterol 118 mg; Sodium 542 mg; Carbohydrate 22 g; Fiber 3 g; Protein 38 g

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Great Grilled Mains