Ingredients
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1½ pounds skirt Steak
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1 teaspoon smoked Paprika
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Kosher Salt
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4 Zucchini
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2 tablespoons Olive Oil
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Canola Oil
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1 (15.5-ounce) can Butter Beans
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2 ounces Feta Cheese
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1 tablespoon White Wine Vinegar
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1 tablespoon chopped fresh flat-leaf Parsley
Directions
Steps
|
1
Done
|
Season the steak with the paprika and ½ teaspoon salt. Toss the zucchini with 1 tablespoon of the olive oil and ¼ teaspoon salt. Grill on an oiled rack over medium-high heat until the steak is medium-rare and the zucchini is tender, 3 to 4 minutes per side for each. Let the steak rest; slice. |
|
2
Done
|
Toss together the beans, Feta, vinegar, parsley, the remaining tablespoon of oil, and ¼ teaspoon salt. Serve with the steak and zucchini. |
