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
- 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.
- 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)