Spring bulbs are blooming, and flowering trees are showing their vivid display. This is my favorite month of the year. We can hope for a beautiful weekend for Mother’s Day. Maybe some of you have taken the grille out of winter storage and are getting ready to use it or maybe you never but it away–like us. We just cover it for the winter. Or maybe you live where the grill is in use year round. In any situation….this recipe will make you want to get grilling. If that is not a possibility, you can make it totally indoors on the stove. Either way, it will be delicious.
This is a meal that takes only a short time to make it, but is really big on flavor. It involves making a spicy sauce that bathes the vegetables and steak, then cooking them quickly on fairly high heat so that a browned exterior forms. The final touch is the lemon-herb butter on the steak. The recipe recommends using a beef sirloin steak, but what I used were boneless chuck steaks, that were well marbled with fat, so they were extremely tender. Cooking it to medium-rare also kept it tender, so that it didn’t dry out. This is definitely a meal that men will love, even though I’m suggesting it for Mother’s Day, it would also be great for Father’s Day. Any guy who loves to grill can easily handle making this dish.
GRILLED STEAK AND VEGETABLES WITH LEMON-HERB BUTTER
Yield: Serves 4
- 1 1/2 pounds sirloin steak, about 1-inch thick (or other tender steak of your choice)
- 1 large red onion, sliced into 1/2-inch thick rounds
- 2 large zucchini or yellow squash, cut diagonally into 3/4-inch slices
- 1/2 cup barbecue sauce
- 1 tablespoon chili powder
- 2 teaspoons Worcestershire sauce
- kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter, softened at room temperature
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon grated lemon zest
1. Preheat a grill (or grill pan) to medium high. Combine the barbecue sauce, chili powder, Worcestershire sauce, and salt and pepper in a large bowl. Add steak and vegetables; 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 vegetables to the grill and cook until crisp tender and slightly charred in spots, about 8 minutes. Set aside to keep warm. Add the steak to the grill and cook 4 – 5 minutes per side for medium rare; remove to a cutting board and let rest.
4. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables.
You will note in my photos that I also served a twice-baked potato with this meal. This was made by first baking the potatoes, then scooping out most of the insides and mashing the potato with some precooked broccoli, a little non-fat Greek yogurt, a drizzle of milk and some cheddar cheese. Replace all that back into the potato shell and bake again until heated through and the cheese is melted.