- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 418
- Total Fat
- 20 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 118 milligrams
- Sodium
- 542 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 3 grams
- Protein
- 38 grams
Ingredients
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
1 1/2 pounds beef tri-tip, cut lengthwise into 4 steaks
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh parsley
Freshly ground pepper
2 medium zucchini, sliced diagonally 1 inch thick
Directions
- 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.
