The Ultimate Marinated Steak With BBQ'd Zucchini
November 29, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- 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
Rub steak all over with half the garlic and then set aside on a plate for 5 minutes.
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.
Put zucchini in a large bowl and add 1 1/2 tablespoons of the oil and toss to coat and season to taste.
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.
Add remaining garlic, vinegar, zest and remaining oil and toss to combine and season.
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.
Serve with barbecued zucchini on the side.
Tips & Variations
No special items needed.