Grilled Steak and Vegetables With Lemon-Herb Butter

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  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. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside. 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. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables. 
  2.  Photograph by Justin Walker