Grilled Steak and Vegetables With Lemon-Herb Butter

• 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.
2. Combine the steak, red onion and zucchini in a large bowl.
3. Add the barbecue sauce, chili powder, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste; toss to coat.
4. Let stand 5 minutes.
5. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside.
6. 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.
7. Add the vegetables to the grill and cook, turning occasionally, until crisp-tender and charred in spots, about 8 minutes.
8. Cut the steak into 4 pieces.
9. Top each piece with some of the lemon-herb butter.
10. Serve with the grilled vegetables.
11. Photograph by Justin Walker

beef sirloin steak, red onion, zucchini, barbecue sauce, chili powder, worcestershire sauce, kosher salt, unsalted butter, fresh parsley, lemon zest

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-steak-and-vegetables-with-lemon-herb-butter-recipe.html (may not work)