0 recipes from contoocook and beyond

GRILLED FLANK STK W.ZUCCINI

Spicy Grilled Flank Steak with Zuccchini
August/September 2012

WHY THIS RECIPE WORKS:
The compound butter flavors both the meat and the zucchini.

Serves 4

You can substitute summer squash for the zucchini.

INGREDIENTS
4 tablespoons unsalted butter, softened
1 shallot, minced
1 teaspoon honey
1/2 teaspoon cayenne pepper
1 (1 1/2-pound) flank steak, 1 inch thick, trimmed
Salt and pepper
4 small zucchini (6 ounces each), halved lengthwise
2 teaspoons vegetable oil
INSTRUCTIONS
1. Combine butter, shallot, honey, and cayenne in bowl; set aside. Season steak with salt and pepper. Grill steak over hot fire until medium-rare (125 degrees), 4 to 6 minutes per side. Transfer to carving board, tent loosely with aluminum foil, and let rest while zucchini cooks.
2. Brush zucchini with oil, season with salt and pepper to taste, and grill until tender, about 2½ minutes per side; transfer to platter. Slice steak thin against grain and move to platter with zucchini. Top steak and zucchini with butter mixture. Serve.

America”s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook”s Country and Cook”s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America”s Test Kitchen (www.americastestkitchen.com) or Cook”s Country by America”s Test Kitchen on public television.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter
https://recipes.connorbowen.com/recipe/grilled-flank-stk-w-zuccini/