Steak with Yams and Zucchini

• Course Main Course
• Cuisine Father's Day, Winter

Prep time

Cook time

Servings

Ingredients

• 1 Pound Yams
• 1 Handful California seedless raisins
• 1 Clove garlic crushed
• kosher salt
• 2 1/2 Tablespoons Extra Virgin Olive Oil
• 2 Teaspoons Rosemary fresh, chopped
• 2 Teaspoons Thyme fresh, chopped
• 1 Teaspoon lemon zest finely grated
• ground pepper
• 2 Medium Zucchini cut diagonally into 1" slices
• 1 1/2 Pounds Beef Tri-Tip cut lengthwise into 4 steaks
• 1 Tablespoon lemon juice
• 1 Tablespoon Parsley fresh, finely chopped

Instructions

1. Preheat grill to medium high.
2. Place yams on baking sheet; drizzle with oil; sprinkle with salt and pepper; bake at 350° for 30 minutes or until soft.
3. While yams are cooking, mix olive oil, rosemary, thyme, lemon zest, raisins and 1 teaspoon each salt and pepper in small bowl.
4. In separate bowl, toss zucchini with 1 tablespoon of herb mixture.
5. Rub steak with 1 tablespoon of remaining herb mixture.
6. Grill steak, turning once, about 10 minutes for medium rare (thermometer inserted into the center of steak should register 130° – 135°).
7. Transfer to plate; let rest.
8. Grill zucchini, turning once, until well marked and crisp-tender, about 10 minutes.
9. Transfer to plate; sprinkle with lemon juice.