There are some meals that speak straight to the heart – not because they’re elaborate or fancy, but because they’re honest, full of warmth and packed with flavour. One such dish in our household is Steak with Zucchini. Now, I know the idea of steak often conjures images of grand occasions or restaurant dinners, but trust me when I say this version is all about comfort, balance, and getting the most out of simple, good ingredients.
This dish brings together juicy, marinated steak and tender grilled zucchini – and while that might sound humble, the results are anything but. When the steak has had time to soak up the marinade, it turns beautifully tender and bursting with flavour. I’ve always said a good marinade coaxes out the best in it, instead of shouting with too many spices. Something with a hint of garlic, a dash of lemon, and a little touch of something herbal usually does the trick.
The steak is grilled or pan-seared just until it’s beautifully browned on the outside and still moist within. Everyone has their own idea of how steak should be cooked – rare, medium, well-done – and that’s perfectly alright. What matters is giving it a bit of time to rest before slicing so the juices stay locked inside. That’s one of those little kitchen tricks I picked up over the years – don’t rush a good steak. Let it catch its breath before you plate it up.
Now, let’s talk about the zucchini. I know, I know – not everyone rushes for courgettes at the shop, but when they’re sliced into long, narrow strips and grilled until they have those lovely sear marks and a touch of sweetness, they become quite irresistible. I like to use the smaller, firmer zucchinis for this dish – they cook more evenly and have a slightly nuttier flavour. I usually toss them with just a little olive oil, salt, and pepper before grilling. That’s all they really need.
There’s something really special about how the soft texture of the zucchini pairs with the boldness of the steak. It’s the sort of combination that doesn’t fight for attention – instead, it feels like an old friendship on a plate. And to round it off, we always have a knob of flavoured butter perched on top of the hot steak. It melts ever so slowly, sending little rivulets of herby, garlicky goodness running down the meat and across the plate. Sometimes I’ll make a simple butter with fresh parsley and lemon zest, other times I’ll go for a richer one with smoked paprika and a touch of mustard. It depends on the mood – and what’s in the fridge!
What I love most about this dish is how adaptable it is. You can serve it as is for a low-fuss dinner, or jazz it up with a side of potatoes, a crisp green salad, or even some warm crusty bread to mop up the buttery juices. I’ve even served it with a spoonful of herby couscous on the side when I wanted to stretch it a bit further for unexpected guests.
It’s the kind of meal that feels hearty without being heavy, comforting without being complicated. And for busy evenings or laid-back weekend meals, it really does tick all the boxes. In our house, it’s become one of those dishes we return to again and again – a bit like an old jumper you pull out when you want to feel cosy.
So whether you’re cooking for one or setting the table for a family dinner, Steak with Zucchini is one of those meals that wraps you in amazing flavours from such a simple dish. No pretension, no fuss – just good food made with care. And that, in my book, is what real cooking is all about.
Steak with Zucchini
Ingredients
- 2 medium sirloin steak ribeye steaks about 200g each
- 2 small zucchinis sliced lengthwise into thin strips
- 1 tbsp olive oil
- salt to taste
- pepper to taste
For the marinade:
- 2 tbsp olive oil
- 1 clove garlic crushed
- 1 tsp lemon juice
- 1 tsp fresh rosemary or thyme, finely chopped
- Freshly ground black pepper
For the flavoured butter:
- 50 g unsalted butter softened
- 1 tsp parsley chopped
- ½ tsp lemon zest
- ¼ tsp garlic powder
- 1 pinch salt
Instructions
- In a small bowl, mix together the olive oil, garlic, lemon juice, herbs, and black pepper and stir well to combine.2 tbsp olive oil, 1 clove garlic, 1 tsp lemon juice, 1 tsp fresh rosemary, Freshly ground black pepper
- Rub the marinade over both sides of the steaks and place them in a covered dish or zip-top bag.2 medium sirloin steak
- Refrigerate for at least 30 minutes (up to 2 hours if time allows).
- In a bowl, combine the softened butter with parsley, lemon zest, garlic powder and a pinch of salt.50 g unsalted butter, 1 tsp parsley, ½ tsp lemon zest, ¼ tsp garlic powder, 1 pinch salt
- Mix well, shape into a small log using cling film, and chill until firm.
- Brush zucchini strips with olive oil and season with salt and pepper.2 small zucchinis, 1 tbsp olive oil, salt, pepper
- Grill on a hot pan or griddle for 2–3 minutes per side until tender and lightly charred. Set aside and keep warm.
- Heat a heavy-based frying pan or grill to high heat. Remove steaks from the marinade, letting excess drip off. Sear for 3–4 minutes per side for medium-rare (adjust for desired doneness).
- Let rest for 5 minutes.
- Place the steaks on plates, top each with a slice of the flavoured butter, and serve with the grilled zucchini on the side.
14 comments
Don’t normally.ally eat zucchini but shredded was delightful. Add the steak and you have a delicious dish.
Quick, tasty, and my husband was licking the plate! I served it with mash for the kids and they actually ate their zucchini. That’s a first!
Tried this on the barbecue – steak and zucchini both grilled over coals. It was outstanding.
The steak came out juicy and full of flavour, and that little knob of herby butter just melted like magic over the top.
The lemony butter brought the whole dish together beautifully.
Butter on steak is always a win in my book.
I was surprised how delicious grilled zucchini could be – not soggy, just right.
Made this for a small dinner party and got loads of compliments. I used a peppercorn butter instead – the steak soaked it up beautifully.
Steak and zucchini is such a humble pairing, but this version delivers big time.
I’m fussy about steak, but this one ticked all the boxes. The marinade was subtle but tasty, and the butter gave it a nice kick. I didn’t even miss the chips!
High protein, low carb, full of flavour – what more can I ask for?
Smoky and sweet – now I want to grill zucchini every week.
I followed the instructions, used a frying pan, and it actually tasted proper.
he zucchini was a perfect light side.