Ingredients
Gather Your Ingredients
4 tablespoons unsalted butter, softened
1 shallot, minced
1 teaspoon honey
½ teaspoon cayenne pepper
1 (1 1/2-pound) flank steak, 1 inch thick, trimmed
Salt and pepper
4 small zucchini (6 ounces each), halved lengthwise
2 teaspoons vegetable oil
Directions
1
Combine butter, shallot, honey, and cayenne in bowl; set aside. Season steak with salt and pepper. Grill steak over hot fire until medium-rare (125 degrees), 4 to 6 minutes per side. Transfer to carving board, tent loosely with aluminum foil, and let rest while zucchini cooks.
2
Brush zucchini with oil, season with salt and pepper to taste, and grill until tender, about 2½ minutes per side; transfer to platter. Slice steak thin against grain and move to platter with zucchini. Top steak and zucchini with butter mixture. Serve.