Quartered zucchini spears make for an original and elegant presentation.

Lindsay Hunt

Gallery

Credit: Danny Kim

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Toss the beans, Feta, vinegar, parsley, 1 tablespoon of the olive oil, and ¼ teaspoon salt in a medium bowl; set aside.

  • Season the steak with the paprika and ½ teaspoon salt. Toss the zucchini with the remaining tablespoon of olive oil and ¼ teaspoon salt.

  • 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.

  • Serve the steak and zucchini with the beans.

Nutrition Facts

437 calories; fat 24g; saturated fat 8g; cholesterol 91mg; sodium 894mg; protein 43g; carbohydrates 16g; sugars 5g; fiber 5g; iron 6mg; calcium 136mg.
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