Grilled Skirt Steak and Zucchini with Horseradish-Chive Yogurt
By Jessica RudolphPublished on April 28, 2025
Time
40 minutes
Yield
Serves 4
Ingredients
1 cup plain whole-milk Greek yogurt 2 tablespoons prepared horseradish 2 tablespoons minced fresh chives 1½ teaspoons table salt, divided1 teaspoon pepper, divided1 pound skirt steak, trimmed and cut crosswise into 3- to 4-inch steaks2 zucchini (8 ounces each), sliced lengthwise into ¾-inch-thick planks1 tablespoon extra-virgin olive oil, divided, plus extra for drizzling2 ounces (2 cups) watercress, torn into 1- to 2-inch pieces1 teaspoon red wine vinegar
Before You Begin
Top this dish with toasted chopped walnuts for extra crunch, if desired.
Instructions
- Combine yogurt, horseradish, chives, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside. Pat steaks dry with paper towels and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Rub zucchini all over with 2 teaspoons oil and sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper.
- Grill steaks and zucchini over hot fire until meat registers 125 degrees (for medium-rare) and zucchini is browned and tender, 2 to 4 minutes per side. Transfer to carving board.
- Combine watercress, vinegar, and remaining 1 teaspoon oil in bowl; season with salt and pepper to taste. Cut zucchini into bite-size pieces. Slice steaks thin against grain. Divide yogurt mixture evenly among individual plates and spread into even layer. Divide steak, zucchini, and watercress among plates. Drizzle with extra oil. Serve.
Time
40 minutesYield
Serves 4Ingredients
1 cup plain whole-milk Greek yogurt
2 tablespoons prepared horseradish
2 tablespoons minced fresh chives
1½ teaspoons table salt, divided
1 teaspoon pepper, divided
1 pound skirt steak, trimmed and cut crosswise into 3- to 4-inch steaks
2 zucchini (8 ounces each), sliced lengthwise into ¾-inch-thick planks
1 tablespoon extra-virgin olive oil, divided, plus extra for drizzling
2 ounces (2 cups) watercress, torn into 1- to 2-inch pieces
1 teaspoon red wine vinegar
Ingredients
1 cup plain whole-milk Greek yogurt
2 tablespoons prepared horseradish
2 tablespoons minced fresh chives
1½ teaspoons table salt, divided
1 teaspoon pepper, divided
1 pound skirt steak, trimmed and cut crosswise into 3- to 4-inch steaks
2 zucchini (8 ounces each), sliced lengthwise into ¾-inch-thick planks
1 tablespoon extra-virgin olive oil, divided, plus extra for drizzling
2 ounces (2 cups) watercress, torn into 1- to 2-inch pieces
1 teaspoon red wine vinegar
Ingredients
1 cup plain whole-milk Greek yogurt
2 tablespoons prepared horseradish
2 tablespoons minced fresh chives
1½ teaspoons table salt, divided
1 teaspoon pepper, divided
1 pound skirt steak, trimmed and cut crosswise into 3- to 4-inch steaks
2 zucchini (8 ounces each), sliced lengthwise into ¾-inch-thick planks
1 tablespoon extra-virgin olive oil, divided, plus extra for drizzling
2 ounces (2 cups) watercress, torn into 1- to 2-inch pieces
1 teaspoon red wine vinegar
Why This Recipe Works
Tangy horseradish-flecked yogurt anchors this dish; we spread it thickly on the plate, which allowed us to to swipe every bite of steak and zucchini through for a hit of zingy richness. Watercress added a peppery punch and lightened the meal.
Before You Begin
Top this dish with toasted chopped walnuts for extra crunch, if desired.
Instructions
- Combine yogurt, horseradish, chives, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside. Pat steaks dry with paper towels and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Rub zucchini all over with 2 teaspoons oil and sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper.
- Grill steaks and zucchini over hot fire until meat registers 125 degrees (for medium-rare) and zucchini is browned and tender, 2 to 4 minutes per side. Transfer to carving board.
- Combine watercress, vinegar, and remaining 1 teaspoon oil in bowl; season with salt and pepper to taste. Cut zucchini into bite-size pieces. Slice steaks thin against grain. Divide yogurt mixture evenly among individual plates and spread into even layer. Divide steak, zucchini, and watercress among plates. Drizzle with extra oil. Serve.
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