Grilled Beef with Courgette and Herb Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.