Grilled beef steak with potatoes and zucchini

Ingredients:

• 450 g of young unpeeled potatoes
• 1 clove garlic, thinly sliced
• 2.5 tbsp. l. olive oil
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh thyme
• 1 teaspoon finely grated lemon zest
• Coarse salt and freshly ground pepper
• 2 medium zucchinis, sliced ​​diagonally into 2.5cm thick slices.
• 700 g beef pulp (rump or top round), cut lengthwise into 4 serving pieces
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp finely chopped fresh parsley

Preparation:

1. Preheat the grill to medium-high heat. Place the potatoes in the pan; add the garlic, 1/2 teaspoon salt, and cover with water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10 minutes. Drain and discard the garlic.
2. Meanwhile, in a bowl, combine the olive oil, rosemary, thyme, lemon zest, 1 teaspoon salt, and pepper to taste. Toss the zucchini in the bowl with 1 tablespoon herb oil. Rub the beef with the remaining herb oil.
3. Place the beef on the grill and sear on all sides for 10 minutes. The steak will be medium-rare. Transfer the meat to a platter. Then grill the zucchini on both sides for about 10 minutes. Transfer the zucchini to a platter and drizzle with half the lemon juice.
4. Toss the potatoes with the remaining herb butter, lemon juice, parsley, and salt and pepper to taste. Serve the beef steak with the potatoes and zucchini.