Ingredients
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1 1/2 lbs mini gold potatoes
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2 medium zucchini
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2 lemons, divided
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3 (1 lb) beef chuck eye steak
Steps
1
Set grill to medium-high and grease grill grates. Dice potatoes and zucchini into ¼-inch pieces. Into a medium bowl, add vegetables and zest 1 lemon. Season with salt and pepper and toss with 2 tablespoons oil. Tear off 2 (18-inch) pieces of foil. Divide vegetables evenly between foil and tightly seal. Place on grill and cook until tender, flipping once halfway through, 25–30 minutes. Keep sealed until ready to serve.
2
Meanwhile, pat steaks dry. Season with salt and pepper. Into small bowl, zest remaining lemon. Season generously with pepper. Add remaining 2 tablespoons oil and mix to combine. Rub mixture all over steaks. Cook on grill until desired doneness, 3–5 minutes per side (145°F for medium). Halve zested lemons and grill cut-sides down until charred, 2 minutes. Remove steaks and let rest 5–7 minutes.
3
Carefully open packets and squeeze lemon juice over top. Slice steaks against the grain and serve with vegetables. Reserve approximately 1 lb. sliced grilled steak for Mango-Avocado Steak Bowls.
