Grilled Steak and Zucchini

Ingredients

• 680 g (1½ lb)flank steak
• 3courgettes, sliced lengthways into thick slices
• 1 teaspooncumin seeds
• 1 teaspoonsesame seeds
• 60 ml (¼ cup)extra-virgin olive oil
• 60 ml (¼ cup)honey
• 2 clovesgarlic, grated or minced
• 30 ml (2 tablespoons)red wine vinegar
• 30 ml (2 tablespoons)soy sauce
• ½ teaspoonblack pepper
• 227 g (8 oz)feta cheese
• 30 ml (2 tablespoons)olive oil
• 1 clovegarlic
• 15 ml (1 tablespoon)freshly squeezed lemon juice
• 45 ml (3 tablespoons), plus more if neededdouble cream
• to tastesalt and pepper

Instructions

1. 1

   Marinate the steak

   Whisk together the 60 ml olive oil, 60 ml honey, 2 cloves garlic, 30 ml red wine vinegar, 30 ml soy sauce and ½ teaspoon black pepper. Pour the marinade over the 680 g flank steak in a casserole dish or large sealable bag. Leave for 30 minutes, or refrigerate for up to overnight.

2. 2

   Toast the seeds

   Toast the cumin and sesame seeds in a small frying pan, stirring often, until fragrant, about 1 minute. Take the pan off the heat and leave the seeds to cool.

3. 3

   Heat the grill

   Meanwhile, preheat the grill to high heat.

4. 4

   Whip the feta

   While the grill heats, blend the feta, 30 ml olive oil, 1 clove garlic, lemon juice and 45 ml double cream in a food processor or blender until smooth and airy. If the mixture is too thick, blend in a little more cream. Season with salt and pepper to taste.

5. 5

   Grill steak and courgettes

   Grill the steak for 3–5 minutes per side for medium-rare, then transfer it to a chopping board and rest for 5 minutes. While it cooks, grill the courgettes for about 5–10 minutes, until tender with charred spots.

6. 6

   Slice the steak

   Cut the rested steak across the grain.

7. 7

   Plate and serve

   Serve the steak with whipped feta and grilled courgettes, then scatter the toasted spices over the top.

What is grilled steak and courgette with whipped feta?

This American-style summer plate pairs grilled flank steak with courgettes, a creamy feta dip and toasted seeds. Its flavours draw on familiar Mediterranean ingredients, while the honey and soy marinade gives the steak a sweet, savoury edge.

The contrast is what makes this version work: smoky, savoury meat and tender vegetables meet salty, tangy feta. Toasted cumin and sesame add a fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 739 calories, 48g protein, 27g carbs, 50g fat.

The steak provides most of the protein, while the honey and courgettes contribute carbohydrates. Olive oil, feta and double cream account for much of the fat; serve the dish with extra salad or vegetables if you want a more vegetable-forward plate.

The marinade's balance

Sweet and savoury: honey softens the saltiness of the soy sauce, while red wine vinegar adds acidity. Garlic and black pepper round out the mixture and season the steak as it rests in the marinade.

Marinating time: 30 minutes is the stated minimum, and the steak can be left for up to overnight. Keep it covered in the refrigerator if marinating for longer.

Getting the whipped feta smooth

Feta texture: blending the cheese with olive oil, lemon juice and cream makes it easier to spread alongside the steak. Blend until smooth and airy, scraping down the sides of the processor if needed.

Cream adjustment: start with 45 ml double cream, then add a little more only if the mixture is too thick. Season after blending, since feta and soy sauce both bring saltiness to the meal.

Look for char and tenderness

Courgettes: slice them lengthways into thick pieces so they are easy to handle on the grill. They are ready when tender and marked with charred spots, which should take about 5–10 minutes.

Steak: the recipe gives 3–5 minutes per side for medium-rare. Grill heat and steak thickness affect the result, so use the stated timing as a guide and rest the steak for 5 minutes before slicing.

Toast the seeds gently

Cumin and sesame: stir both seeds frequently in a small frying pan until fragrant, about 1 minute. They can go from toasted to scorched quickly, so take the pan off the heat as soon as their aroma develops.

Let them cool before scattering over the plated food. This keeps the toasted topping distinct rather than mixing it into the whipped feta.

Slice across the grain

Find the direction of the long muscle fibres in the flank steak and cut across them, rather than parallel to them. This produces shorter fibres in each slice and makes the steak easier to eat.

Resting the steak for 5 minutes before cutting is part of the recipe's method. Slice it after resting and serve with the courgettes and feta.

Serving ideas

Arrange the sliced steak and charred courgettes with a generous spoonful of whipped feta, then finish with the toasted cumin and sesame. The creamy cheese can be served beneath or beside the steak.

For a fuller plate, serve it with bread, potatoes or a simple salad. Keep the accompaniments mild so the honey-soy marinade and tangy feta remain prominent.

Recipe notes & tips

• Use a large sealable bag or a dish that holds the steak and marinade snugly.
• Keep the steak refrigerated if you marinate it for longer than 30 minutes.
• Stir the seeds as they toast and remove them from the heat as soon as they smell fragrant.
• Blend the feta until smooth before deciding whether it needs extra cream.
• Grill the courgettes alongside the steak, turning them as needed for charring.
• Rest the steak for 5 minutes, then slice across the grain.

Variations

• Add herbs: Scatter chopped fresh herbs over the plated steak and courgettes.
• Use a different cut: Choose another grilling steak and adjust the cooking time to suit its thickness.
• Add chilli: Include chilli flakes at the table for a spicy finish.
• Make it lemony: Serve with extra lemon wedges for squeezing over the plate.
• Serve with flatbread: Add warm flatbread to scoop up the whipped feta and juices.

Common mistakes to avoid

• Skipping the rest: Give the steak 5 minutes on a chopping board before slicing.
• Cutting with the grain: Slice across the visible fibres for shorter pieces.
• Overtoasting the seeds: Stir frequently and take the pan off the heat when they become fragrant.
• Adding too much cream at once: Blend in the extra cream gradually only if the feta is too thick.
• Leaving courgettes too long: Check them after about 5 minutes and remove once tender with charred spots.
• Salting without tasting: Season the whipped feta at the end, as the feta and soy sauce are already salty.

How to store

Store leftover steak, courgettes and whipped feta in separate airtight containers in the refrigerator and use within 3 days. Reheat the steak and courgettes gently until hot, and serve the feta cold or bring it briefly to room temperature.

Frequently asked questions