Grilled Steak with Potato Salad and Charred Zucchini
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Ingredients & Equipment
What we send
- 12 ouncesred-skinned potatoes
- 8 ounceszucchini
- 1 tablespooncapers
- 1red onion
- 3 packetsmayonnaise
- 2 packetsDijon mustard
- 1/2 tablespoonapple cider vinegar
- 1/2 tablespoonwhole-grain mustard
- 1/8 ounceparsley
- 1/8 ouncedill
What You’ll Need
- olive oil
- kosher salt
- black pepper
- grill or grill pan
- 8" medium pot
- aluminum foil
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.
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.
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.
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.
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.
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!