Grilled Steak and Vegetables With Lemon-Herb Butter Recipe

Name: Grilled Steak and Vegetables With Lemon-Herb Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Steak and Vegetables With Lemon-Herb Butter falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Steak and Vegetables With Lemon-Herb Butter

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