Bistecca with Roasted Zucchini, White Beans & Tomato


2 8 oz sirloin steaks
3 pinches of kosher salt
2 pinches of black pepper
2 pinches of chopped rosemary
2 pinches of chopped thyme
2 oz of extra virgin olive oil
1 lemon, reserve for plating

Preheat grill to high.
Rub steaks with salt, pepper, rosemary, thyme, olive oil.
Place steaks on grill, giving them a quarter after 3 min.
cook for another 3 min, then flip over.
Give them another quarter turn after 3 min, then cook for 3 more minutes.
Remove from the grill and allow to rest.


2 small zucchini, cut in half lengthwise
Olive oil
Salt, pepper

Preheat grill to high.
Season zucchini with olive oil, salt and pepper.
Place zucchini on hot grill, cut side down, and cook for approx 3 minutes or until lightly charred.
Flip over and continue cooking for another 2-3 minutes until just tender.

White Bean Salad

1 cup of white beans, cooked
1 tomato, ripe, diced
4-5 black olives, pitted, chopped, large pieces
2 oz of extra virgin olive oil
Pinch of fresh thyme
Salt, pepper, crushed red pepper
Mix everything together and reserve.

Slice steak. Place a 2 pieces of grilled zucchini on plate, spoon some of the white bean salad beside the zucchini. Arrange the Steak around the beans. Squeeze lemon juice over the top of everything. Drizzle with some extra virgin olive oil. Serve.