Grilled Steak, Shishito and Zucchini Salad
Makes 4 servings
2021 is absolutely flying by! Happy Labor Day and College Football weekend! This salad is a great way to enjoy the outdoors, grilling up some steaks for either Labor Day or football viewing! Relax this weekend being socially distanced or at a party and this recipe is sure to entice your taste buds!
1 1/2 teaspoons ground coriander
1 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground smoked paprika
1/2 teaspoon ground black pepper
2 (8-ounce) ribeye steaks
In a small bowl stir together coriander, salt, onion powder, cumin, paprika, and pepper until combined. Rub generously over steaks. Place steaks on the grill and cook about 3-4 minutes per side or until desired doneness. Remove from the grill and place on a cutting board. Let rest for about 6 minutes before slicing. Serve alongside Shishito and Zucchini Salad.
8 shishito peppers
2 medium zucchini, halved lengthwise
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 cup thinly sliced cantaloupe
1 avocado, sliced thinly
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
3 tablespoons champagne vinegar
3 tablespoons extra-virgin olive oil
1 cup ricotta cheese
Preheat the grill to 425°. Place zucchini and peppers onto a sheet tray and spray evenly with avocado oil spray and sprinkle with salt and pepper. Grill peppers and zucchini for about 3 minutes per side until charred and tender. Remove from the grill and into a large bowl with cantaloupe, avocado, parsley, mint, vinegar, and olive oil and toss until well combined. Place mixture onto a large platter, top with dollops of ricotta. Drizzle with some more olive oil and garnish was parsley and mint leaves if desired. Serve immediately.