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Spicy Grilled Flank Steak with Zuccchini
August/September 2012

The compound butter flavors both the meat and the zucchini.

Serves 4

You can substitute summer squash for the zucchini.

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
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.

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