Past Recipes
Grilled Steak

Grilled Steak with Potatoes and Sun-Dried Tomato Vinaigrette

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Chef Shanna is firing up the grill for this cookout-inspired feast. Charred corn and zucchini make a beautiful bed for the steak, along with basil and Parmesan-studded potatoes. Sun-dried tomatoes give the lemony vinaigrette a burst of concentrated tomato flavor that definitely feels like summer.

  • For The Grill
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Shanna

By Chef Shanna

  • Calories 800
  • Protein 49g
  • Total Carb 46g
  • Total Fat 48g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ear corn
    • 1
    • ear corn
  • zucchini
    • 6 ounces
    • zucchini
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • lemon
    • 1
    • lemon
  • sun-dried tomatoes
    • 1 ounce
    • sun-dried tomatoes
  • basil
    • 1/8 ounce
    • basil
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese
  • red-skinned potatoes
    • 8 ounces
    • red-skinned potatoes
  • steaks
    • 2
    • steaks
  • garlic
    • 1 clove
    • garlic
  • shaved Parmesan cheese
    • 2 ounces
    • shaved Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan
  • 8" medium pot
  • aluminum foil
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat grill to medium-high heat. Rinse all produce. Shuck corn, discarding husks and silk. Quarter zucchini lengthwise through stems. Halve grape tomatoes. Halve lemon. Roughly chop sun-dried tomatoes. Roughly chop or tear basil leaves, discarding stems. In a medium bowl, combine grated Parmesan and basil and set aside.

  2. Cook potatoes

    Cook potatoes

    Cut potatoes into 1-inch pieces, place in a medium pot, and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Cook until tender when pierced with a knife tip, about 12 minutes. Then, drain potatoes, add to bowl with basil and Parmesan, and toss to combine. Meanwhile, on a baking sheet, rub corn and zucchini all over with ½ tablespoon olive oil, ¼ teaspoon salt, and pepper as desired.

  3. Grill corn and zucchini

    Grill corn and zucchini

    If using a grill pan, place it over medium-high heat now. When grill is just smoking, add corn and zucchini. Cook, rotating occasionally, until corn is bright yellow and zucchini is charred, about 10 minutes. Transfer vegetables to cutting board to cool slightly. Slice off corn kernels into a medium bowl, discarding cob. Cut zucchini into 2-inch pieces, discarding ends, and add to bowl with corn. Cover with foil to keep warm.

  4. Grill steaks

    Grill steaks

    While vegetables grill, pat steaks dry with paper towel and rub all over with 1 teaspoon olive oil, ½ teaspoon salt, and pepper as desired. Add steaks to grill and cook until charred and medium rare, 3-4 minutes per side. Transfer to a plate to rest for about 5 minutes. Then, find the direction of the grain (muscle fibers) and slice across it, rather than parallel, as thinly as possible—this ensures tenderness.

  5. Make sun-dried tomato vinaigrette

    Make sun-dried tomato vinaigrette

    While steaks grill, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Add garlic paste to a blender or food processor with sun-dried tomatoes, juice of ½ lemon, ¼ cup olive oil, ¼ teaspoon salt, and pepper. Blend until smooth.

  6. Plate grilled steak

    Plate grilled steak

    To bowl with corn and zucchini, add grape tomatoes and 1 squeeze lemon juice and toss to combine, then divide between serving plates. Top with sliced steak. Drizzle over sun-dried tomato vinaigrette and garnish with shaved Parmesan. Serve with basil-Parmesan potatoes. Cut any remaining lemon into wedges for squeezing over. Enjoy!

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