Best Grilled Steak And Zucchini Recipes

GRILLED STEAK AND ZUCCHINI

Grilled Steak and Zucchini image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 418, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 118 milligrams, Sodium 542 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 38 grams

GRILLED STEAK, ZUCCHINI AND MONTEREY JACK QUESADILLAS

Grilled Steak, Zucchini and Monterey Jack Quesadillas image

Hit skirt steak with a quick citrus marinade before grilling and slicing it for this quesadilla.

Provided by Food Network Kitchen

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

1/4 teaspoon ground cumin
1 clove garlic, minced
Juice of 1/2 lime
Juice of 1/2 orange
Kosher salt and freshly ground black pepper
8 ounces cleaned and trimmed skirt steak
Olive oil, for oiling the grill grates and zucchini
2 medium zucchini, sliced lengthwise about 1/3 inch thick
Four 10-inch (burrito size) flour tortillas
2 cups shredded Monterey Jack
2 tablespoons unsalted butter
Chopped scallions, sour cream, guacamole and salsa, for serving

Steps:

Prepare a grill for medium heat.
Whisk together the cumin, garlic, lime juice, orange juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl and add the steak. Mix well to coat and let marinate for 10 minutes.
Lightly oil the grill grates and cook the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove the steak to a cutting board and let rest 5 minutes. Slice the steak against the grain and then into bite-size pieces.
Lightly brush the zucchini with oil and grill, flipping as needed, until tender and lightly charred, 4 to 6 minutes. Season with salt and pepper. Cut into bite-size chunks and set aside to cool slightly.
Lay a tortilla on a work surface and sprinkle evenly with 1/2 cup of the cheese. Arrange one-quarter of both the steak and zucchini on top of the cheese. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas, cheese, steak and zucchini.
Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Add a quesadilla and cook, flipping once, until golden brown on both sides and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining butter and quesadillas.
Cut the quesadillas into triangles and serve with the chopped scallions, sour cream, guacamole and salsa.