Wednesday, July 14, 2010

Grilled Steak and Zucchini with Maple Chile Butter

Tomorrow the forecast calls for 112 degrees for the high and 84 degrees for the low. The forecast here during the next couple of months demonstrates very little variety: Sunny, Sunny, Sunny, Sunny, Sunny. Once in a while, they throw in a "Mostly Sunny," just for variety. I love summer, I really do, but those days when you don't dare open a window, even at 5 AM, can wear on me a little. Our little town takes on the semblance of a ghost down, with not a soul on the streets. No lemonade stands, bike riders, or scruffy-haired kids ambling down the road, enjoying their time off school. For me, the roses among the thorns of this hot weather, is all the gorgeous produce. I love it-corn, watermelon, peaches, tomatoes, and yup-zucchini. I love you every day and every which way, zucchini. But on the grill, I love you best of all. You're just a hunk, a hunk of burning love. Now here's the scoop on grilling zucchini-you've got to treat it right. Don't treat it like a boring garden vegetable, treat it like it's something special, like an expensive steak. Give it a sweet and spicy rub, grill it till it's tender-crisp and charred in places, and then finish it with a flavorful butter compote. My latest favorite compote combines garlic, maple, and chili powder with creamy butter. You'll love it on your steak and zucchini-but don't stop there. Rub it on your corn on the cob, slather it on grilled fish, coat the outside of your quesadillas, tuck a little into a hamburger patty, toss it with some blanched green beans. You'll be hooked!
Grilled Steak and Zucchini with Maple Chili Butter
Estimated Cost: about $7-10
PS If you aren't getting your zucchini for free, would you please stop by my house?
4 tablespoons softened butter
1 clove garlic, minced
1 generous teaspon chili powder
1 tablespoon maple syrup
2 medium zucchini, cut into 1/4 inch thick pieces
4 steaks for grilling
1 tablespoon olive oil
2 tablespoons brown sugar
1 heaping tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
Make butter compote by combining butter, garlic, chili powder, and syrup. Roll into log and wrap in waxed paper. Chill until serving time.
Brush zucchini and steak lightly with oil. Sprinkle with brown sugar, chili powder, garlic, powder, and salt and pepper. Rub mixture in to adhere. Grill according to desired doneness over high heat. Serve with Maple Chili Butter.
Up Next
Zookies (Zucchini Butterscotch Oatmeal Cookies)

8 comments:

The Japanese Redneck said...

Wow, that's hot. It's only suppose to have a 106 heat index here in Mississippi.

Your steak and zucchini look great. We luv beef.

Courtney said...

Too hot. All these posts are making me crazy - for some reason my zucchini plant decided it was not going to grow. Oh the pain and sadness of not being able to grow a plant that grows like a weed! Be grateful for your zucs! Maybe it is teaching me a lesson for cursing it's willingness to over-produce last year....

Katie and Mark said...

You've done it again! I just bought some steaks yesterday-YESTERDAY-and I pulled up your blog to find a good recipe for my steak, and BOOM there it was! :) I can't wait to try this. Thanks-

The Nay Family said...

I made this tonight and it was absolutely delicious! My husband loved it! So glad I found you (thanks Michal) and can't wait to try more of your recipes! :)

Prudy said...

Welcome Nay Family! I'm so glad you liked it. I still have some maple butter left for corn on the cob tonight.

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