Ginger Grilled Steak with Zucchini Sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 1/2 pound sirloin steak
  • sea salt and freshly ground black pepper to taste
  • 1/2 cup low sodium beef broth
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon cornstarch
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • 3 cups cubed zucchini
  • 2 teaspoons toasted sesame oil
  • 3 thinly sliced scallions


  • Cut steak into 4 equal portions. Pound out the meat firmly on a cutting board with a mallet until 1/2 inch thick. Season the steaks with salt and pepper to taste.
  • Mix together broth, soy sauce, ginger and cornstarch. Set aside.
  • Melt butter in olive oil in a large frying pan over medium-high heat. When butter is melted add steak.
  • Cook 2-3 minutes on each side, turning over when steak is well browned but pink in the middle. Place on plate to rest covered with tin foil to keep warm.
  • In the same skillet cook the zucchini until golden brown on all sides. Stir in the broth mixture and pour into pan on high heat. Bring to a boil and continue to stir another 2 minutes until thickened.
  • Pour sauce and zucchini over steak. Drizzle sesame oil over steak and sprinkle with scallions. Serve warm.


SERVING SUGGESTION: Serve a big green salad on the side.
GLUTEN FREE: Make sure that the broth, soy sauce and sesame oil are all gluten free. Use arrowroot powder in place of the cornstarch.
NUTRITION: 433 Calories; 30g Fat; 34g Protein; 5g Carbohydrate; 2g Dietary Fiber; 112mg Cholesterol; 397mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1 Vegetable; 3 Fat.
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