Rating: 4 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Julia Levy

Gallery

Credit: Jen Causey

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the grill to medium. Season the steak with the pepper and coat with 1 tablespoon of the oil. Grill, turning once, until a thermometer inserted in the center of each piece registers 130°F, 5 to 7 minutes per side for medium-rare. Remove and let rest 5 minutes before slicing against the grain.

    Advertisement
  • Meanwhile, toss together the corn, zucchini, scallions, and 1 tablespoon of the oil. Grill the corn and vegetables, turning occasionally, until charred and tender, 6 to 7 minutes; remove. Cut the kernels from the cobs and cut the vegetables into pieces; toss together.

  • Pulse the arugula, oregano, and garlic in a food processor until roughly chopped. Add the vinegar, water, salt, and the remaining oil and pulse until smooth. Divide the steak and succotash among 4 plates. Drizzle with the dressing.

Nutrition Facts

546 calories; fat 37g; saturated fat 9g; cholesterol 116mg; sodium 578mg; protein 42g; carbohydrates 14g; sugars 5g; fiber 2g; iron 4mg; calcium 67mg.
Advertisement