Steak and Zucchini With Greek Beans

Quartered zucchini spears make for an original and elegant presentation.

steak-zucchini-beans
Photo by Danny Kim
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 437 calories
    • Fat 24 g
    • Sat Fat 8 g
    • Cholesterol 91 mg
    • Sodium 894 mg
    • Protein 43 g
    • Carbohydrate 16 g
    • Sugar 5 g
    • Fiber 5 g
    • Iron 6 mg
    • Calcium 136 mg
Quartered zucchini spears make for an original and elegant presentation.

Ingredients

  1. Check canola oil, for the grill
  2. Check 1 15.5-ounce can butter beans, rinsed
  3. Check 2 ounces Feta, crumbled (about 1/2 cup)
  4. Check 1 tablespoon white wine vinegar
  5. Check 1 tablespoon chopped fresh flat-leaf parsley leaves
  6. Check 2 tablespoons olive oil
  7. Check 1 1/2 pounds skirt steak, cut into 4 pieces
  8. Check 1 teaspoon smoked paprika
  9. Check kosher salt
  10. Check 4 zucchini, cut lengthwise into quarters

Directions

  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.
  2. Toss the beans, Feta, vinegar, parsley, 1 tablespoon of the olive oil, and ¼ teaspoon salt in a medium bowl; set aside.
  3. Season the steak with the paprika and ½ teaspoon salt. Toss the zucchini with the remaining tablespoon of olive oil and ¼ teaspoon salt.
  4. Grill until an instant-read thermometer inserted in the thickest steak registers 130° F (medium-rare) and the zucchini is tender, 3 to 4 minutes per side for each. Let the steak rest 5 minutes before slicing.
  5. Serve the steak and zucchini with the beans.