Grilled Strip Steaks and Zucchini with Olive Vinaigrette
By Jessica RudolphPublished on April 30, 2024
Time
45 Minutes
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil 1 garlic clove, minced¼ teaspoon red pepper flakes 4 zucchini (8 ounces each), sliced on bias ½ inch thick1¾ teaspoons table salt, divided1¼ teaspoons pepper, divided¼ cup olive tapenade 1 tablespoon red wine vinegar 2 (1-pound) strip steaks, 1 inch thick, trimmed2 tablespoons pine nuts, toasted1 tablespoon chopped fresh parsley
Before You Begin
Look for tapenade (a mixture of chopped olives) in the Italian section of your local market.
Instructions
- Whisk oil, garlic, and pepper flakes together in bowl. Toss zucchini with 1 tablespoon oil mixture, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Whisk tapenade, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper into remaining oil mixture; set aside. Pat steaks dry with paper towels and sprinkle with remaining 1 teaspoon salt and ½ teaspoon pepper.
- Grill steaks over hot fire until meat registers 125 degrees (for medium-rare), 4 to 8 minutes per side. Transfer steaks to carving board, tent with foil, and let rest for at least 10 minutes. Grill zucchini until charred and tender, 3 to 5 minutes per side; transfer to platter.
- Slice steaks and transfer to platter with zucchini. Drizzle steaks and zucchini with dressing and sprinkle with pine nuts and parsley. Serve.
Time
45 MinutesYield
Serves 4Ingredients
¼ cup extra-virgin olive oil
1 garlic clove, minced
¼ teaspoon red pepper flakes
4 zucchini (8 ounces each), sliced on bias ½ inch thick
1¾ teaspoons table salt, divided
1¼ teaspoons pepper, divided
¼ cup olive tapenade
1 tablespoon red wine vinegar
2 (1-pound) strip steaks, 1 inch thick, trimmed
2 tablespoons pine nuts, toasted
1 tablespoon chopped fresh parsley
Ingredients
¼ cup extra-virgin olive oil
1 garlic clove, minced
¼ teaspoon red pepper flakes
4 zucchini (8 ounces each), sliced on bias ½ inch thick
1¾ teaspoons table salt, divided
1¼ teaspoons pepper, divided
¼ cup olive tapenade
1 tablespoon red wine vinegar
2 (1-pound) strip steaks, 1 inch thick, trimmed
2 tablespoons pine nuts, toasted
1 tablespoon chopped fresh parsley
Ingredients
¼ cup extra-virgin olive oil
1 garlic clove, minced
¼ teaspoon red pepper flakes
4 zucchini (8 ounces each), sliced on bias ½ inch thick
1¾ teaspoons table salt, divided
1¼ teaspoons pepper, divided
¼ cup olive tapenade
1 tablespoon red wine vinegar
2 (1-pound) strip steaks, 1 inch thick, trimmed
2 tablespoons pine nuts, toasted
1 tablespoon chopped fresh parsley
Why This Recipe Works
We turned to store-bought olive tapenade to make a quick, delicious vinaigrette for grilled steaks and zucchini.
Before You Begin
Look for tapenade (a mixture of chopped olives) in the Italian section of your local market.
Instructions
- Whisk oil, garlic, and pepper flakes together in bowl. Toss zucchini with 1 tablespoon oil mixture, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Whisk tapenade, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper into remaining oil mixture; set aside. Pat steaks dry with paper towels and sprinkle with remaining 1 teaspoon salt and ½ teaspoon pepper.
- Grill steaks over hot fire until meat registers 125 degrees (for medium-rare), 4 to 8 minutes per side. Transfer steaks to carving board, tent with foil, and let rest for at least 10 minutes. Grill zucchini until charred and tender, 3 to 5 minutes per side; transfer to platter.
- Slice steaks and transfer to platter with zucchini. Drizzle steaks and zucchini with dressing and sprinkle with pine nuts and parsley. Serve.
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