The Ultimate Marinated Steak With BBQ'd Zucchini

Prep Time
Cook Time
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"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (15357.1 g)
  • Calories 3106.3
  • Total Fat - 10.7 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 12.9 mg
  • Sodium - 1806.8 mg
  • Total Carbohydrate - 64.4 g
  • Dietary Fiber - 6.5 g
  • Sugars - 8.4 g
  • Protein - 30 g
  • Calcium - 1051.6 mg
  • Iron - 72.2 mg
  • Vitamin C - 158.7 mg
  • Thiamin - 0.3 mg

Step 1

Rub steak all over with half the garlic and then set aside on a plate for 5 minutes.

Step 2

Put, wine, Worcestershire sauce, half of the vinegar and half of the lemon zest in a large bowl, mixing to combine and then add the steaks, tossing to coat and then cover bowl and set aside for 25 minutes to marinate.

Step 3

Put zucchini in a large bowl and add 1 1/2 tablespoons of the oil and toss to coat and season to taste.

Step 4

Preheat a chargrill pan or barbecue grill to medium and grill zucchini, turning for 5 minutes or until lightly blackened and transfer to a large bowl and add olives, eschalots, capers, kale and pomegranate, mixing to combine.

Step 5

Add remaining garlic, vinegar, zest and remaining oil and toss to combine and season.

Step 6

Increase heat to high and remove steaks from marinade and grill, turning regularly for 12 minutes or until cooked to medium and then transfer to a plate, loosely cover with foil and allow to rest for 5 minutes.

Step 7

Serve with barbecued zucchini on the side.

Tips & Variations

No special items needed.