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.