Grilled Steak and Vegetables With Lemon-Herb Butter

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

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

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

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: