Past Recipes
Grilled Steak

Grilled Steak with Potato Salad and Charred Zucchini

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Recipe Details


When the sunlight streams through our test kitchen windows just right, we can’t help but daydream of next weekend’s cookout. Here, Chef Michelle’s updating a standard pairing: grilled steak with potato salad. Tender red potatoes are tossed in a creamy mustard vinaigrette, with fresh herbs, capers, and cornichons. Charred seasonal zucchini and red onion add even more veggie oomph to this summer stunner.


  • < 600 Calories
  • For The Grill
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 540
  • Protein 27g
  • Total Carb 38g
  • Total Fat 36g

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

Ingredients & Equipment

What we send

  • red-skinned potatoes
    12 ounces
    red-skinned potatoes
  • zucchini
    8 ounces
  • cornichons
  • capers
    1 tablespoon
  • red onion
    red onion
  • mayonnaise
    3 packets
  • Dijon mustard
    2 packets
    Dijon mustard
  • apple cider vinegar
    1/2 tablespoon
    apple cider vinegar
  • whole-grain mustard
    1/2 tablespoon
    whole-grain mustard
  • scallions
  • steaks
  • parsley
    1/8 ounce
  • dill
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan
  • 8" medium pot
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat grill to medium-high heat. Rinse all produce. Cut potatoes into 1-inch pieces, place in a medium pot, and cover with cold water by 1 inch. Cut zucchini crosswise on a diagonal into ½-inch slices. Finely chop cornichons and capers. Roughly chop enough dill and parsley leaves to yield 1 teaspoon of each, discarding stems; save remainder for another recipe. Peel onion and quarter.

  2. Boil Potatoes

    Boil Potatoes

    Season pot with potatoes generously with salt, bring to a boil over high heat, and cook until tender when pierced with a knife tip, about 12 minutes. Drain potatoes and set aside.

  3. Make Potato Salad

    Make Potato Salad

    While potatoes boil, in a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, whole-grain mustard, cornichons, capers, and chopped herbs. Season with ¼ teaspoon salt and pepper as desired, and whisk together until fully combined. Once drained, add potatoes to bowl with dressing and toss to coat. Set aside.

  4. Grill Vegetables

    Grill Vegetables

    If using a grill pan, place over medium-high heat now. When grill is just smoking, add zucchini and onions cut-side down, and cook until charred and softened, about 4 minutes. Transfer onions to a large plate. Flip zucchini and continue charring on opposite side, 3 minutes more. Add scallions and grill until charred, 1 minute per side. Transfer zucchini and scallions to plate with onions. Cover loosely with foil to keep warm.

  5. Grill Steaks

    Grill Steaks

    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 steaks to a plate and set aside to rest for about 5 minutes. Meanwhile, trim and discard roots from grilled scallions, then roughly chop. Add to bowl with potato salad and stir to combine.

  6. Finish Vegetables and Plate

    Finish Vegetables and Plate

    Roughly chop grilled onions and toss on plate with grilled zucchini, ½ teaspoon salt and pepper as desired. Cut steaks against the grain (across the direction of the muscle fibers, rather than parallel) into ¼-inch slices. Divide grilled steak between serving plates with potato salad and grilled vegetables. Enjoy!

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