Grilled Beef with Courgette and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to dinners when I want something that feels restaurant quality but comes together in under an hour. Juicy grilled beef paired with tender courgettes and a bright herb butter makes an impressive plate without any fussy techniques. Courgettes are packed with vitamins and fiber, so you're getting something genuinely nourishing alongside that gorgeous steak. What I love most is how simple it all is, using basic ingredients you probably already have at home, and the whole thing cooks in just 25 minutes. It's elegant enough for guests but easy enough for a weeknight dinner.
Ella x
Ingredients
- 4 piecesbeef steaks (ribeye or sirloin)(200g each, room temperature)
- 3 mediumcourgettes(sliced lengthwise into 1cm strips)
- 60 gunsalted butter(softened)
- 2 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 2garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 1lemon(zest and juice)
- 1 tablespoonred wine vinegar
Detail level
Instructions
- 1
Make the herb butter by combining softened butter, minced garlic, parsley, thyme, lemon zest, and a pinch of salt in a small bowl. Mix until well combined and set aside.
Tip: You can prepare the herb butter up to 2 hours ahead and refrigerate it.
- 2
Pat the beef steaks dry with paper towels and season generously on both sides with sea salt and black pepper.
Tip: Allow steaks to sit at room temperature for 15 minutes before grilling for even cooking.
- 3
Brush courgette strips on both sides with 2 tablespoons of olive oil and season lightly with salt and pepper.
Tip: Uniform thickness ensures even cooking across all slices.
- 4
Preheat your grill to high heat (around 200°C) for at least 10 minutes until it's smoking slightly.
Tip: A hot grill creates beautiful caramelization and grill marks.
- 5
Place beef steaks on the grill and cook for 4-5 minutes on the first side without moving them, then flip and cook for another 3-4 minutes for medium-rare. Transfer to a warm plate.
Tip: Let steaks rest for 5 minutes after grilling to retain juices.
- 6
Arrange courgette strips on the grill in a single layer and cook for 2-3 minutes per side until tender with light char marks, working in batches if necessary.
Tip: Don't overcrowd the grill; give each piece space for proper grilling.
- 7
While courgettes are grilling, whisk together the remaining tablespoon of olive oil with red wine vinegar and lemon juice to make a light dressing.
- 8
Arrange grilled courgettes on serving plates, top each with a rested beef steak, and place a generous dollop of herb butter on top of each steak, allowing it to melt over the meat.
Tip: The residual heat from the steak will melt the herb butter beautifully.
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