Tim Hollingsworth's BBQ-Glazed Chicken & Strip Steaks with Smoky Baked Beans & Zucchini
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Tim Hollingsworth's BBQ-Glazed Chicken & Strip Steaks

with Smoky Baked Beans & Zucchini

Group Created with Sketch. 50 min
$19.99/SERVING
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Recipe only available for Friday delivery.
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving
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WHY WE LOVE THIS RECIPE
For four weeks, we’re thrilled to partner with Timothy Hollingsworth, award-winning chef and owner of multiple LA-based restaurants, whose family inspires his love of food, and even a few of his signature dishes!

TECHNIQUE TO HIGHLIGHT
For this comforting dish, you’ll make your own barbecue glaze (with worcestershire, ketchup, and vinegar) to spoon onto the meats, allowing them to soak up all of the rich, tangy flavors as they cook.
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ingredients
Tim Hollingsworth's BBQ-Glazed Chicken & Strip Steaks with Smoky Baked Beans & Zucchini
Title
  • 2 12-Oz New York Strip Steaks
  • 2 Boneless, Skinless Chicken Breasts
  • 2 15.5-Ounce Can Cannellini Beans
  • 2 Zucchini
  • 2 cloves Garlic
  • 1 bunch Parsley
  • ¼ cup Tomato Paste
  • 3 Tbsps Ketchup
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Tbsps White Wine Vinegar
  • 1 oz Sweet Piquante Peppers
  • 3 Tbsps Roasted Peanuts
  • 1 Shallot
  • ¼ cup Panko Breadcrumbs
  • 2 tsps Honey
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Remove the honey from the refrigerator to bring to room temperature. If grilling, preheat the grill to maintain a temperature of 450-500°F; oil the grates. Place an oven rack in the center of the oven, then preheat to 400°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Cut the zucchini into 1/2-inch rounds. Roughly chop the peppers, peanuts, and parsley leaves and stems; combine in a bowl. In a separate bowl, combine the vinegar, ketchup, and worcestershire sauce.

Make the baked beans:
2 Make the baked beans:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato paste, honey (kneading the packet before opening), and spice blend. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the drained beans and 1 1/4 cups of water (carefully, as it may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until simmering. Transfer to an 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Bake 18 to 20 minutes, or until the liquid is thickened and the beans are softened. Remove from the oven and let stand at least 2 minutes before serving. 

Toast the breadcrumbs:
3 Toast the breadcrumbs:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

Cook the steaks & chicken:
4 Cook the steaks & chicken:

Pat the steaks and chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat or brush both sides of the steaks and chicken with half the glaze.

STOVE: In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the glazed steaks and chicken. Cook the steaks, frequently coating with the remaining glaze, 5 to 7 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Cook the chicken, frequently coating with the remaining glaze, 6 to 7 minutes per side, or until browned and cooked through.* Turn off the heat. Transfer the cooked steaks and chicken to a cutting board; let rest at least 5 minutes. Rinse and wipe out the pan.

GRILL: Grill the steaks, frequently coating with the remaining glaze, 5 to 6 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Grill the chicken, frequently coating with the remaining glaze, 7 to 8 minutes per side, or until browned and cooked through.* Transfer the cooked steaks and chicken to a cutting board; let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F steak and 165°F for chicken.

Cook the zucchini:
5 Cook the zucchini:

STOVE: While the steaks rest, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds; season with salt and pepper. Cook 3 to  4 minutes per side, or until browned and softened. Transfer to a serving dish.

GRILL: Place the zucchini rounds in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Grill 3 to 4 minutes per side, or until charred and softened. Transfer to a serving dish. 

Finish & serve your dish:
6 Finish & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Slice the cooked chicken crosswise. Serve the sliced steaks and chicken with the cooked zucchini and baked beans. Top the zucchini with the chopped pepper mixture. Top the beans with the toasted breadcrumbs. Enjoy!

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Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Remove the honey from the refrigerator to bring to room temperature. If grilling, preheat the grill to maintain a temperature of 450-500°F; oil the grates. Place an oven rack in the center of the oven, then preheat to 400°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Cut the zucchini into 1/2-inch rounds. Roughly chop the peppers, peanuts, and parsley leaves and stems; combine in a bowl. In a separate bowl, combine the vinegar, ketchup, and worcestershire sauce.

2 Make the baked beans:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato paste, honey (kneading the packet before opening), and spice blend. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the drained beans and 1 1/4 cups of water (carefully, as it may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until simmering. Transfer to an 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Bake 18 to 20 minutes, or until the liquid is thickened and the beans are softened. Remove from the oven and let stand at least 2 minutes before serving. 

Make the baked beans:
Toast the breadcrumbs:
3 Toast the breadcrumbs:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

4 Cook the steaks & chicken:

Pat the steaks and chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat or brush both sides of the steaks and chicken with half the glaze.

STOVE: In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the glazed steaks and chicken. Cook the steaks, frequently coating with the remaining glaze, 5 to 7 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Cook the chicken, frequently coating with the remaining glaze, 6 to 7 minutes per side, or until browned and cooked through.* Turn off the heat. Transfer the cooked steaks and chicken to a cutting board; let rest at least 5 minutes. Rinse and wipe out the pan.

GRILL: Grill the steaks, frequently coating with the remaining glaze, 5 to 6 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Grill the chicken, frequently coating with the remaining glaze, 7 to 8 minutes per side, or until browned and cooked through.* Transfer the cooked steaks and chicken to a cutting board; let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F steak and 165°F for chicken.

Cook the steaks & chicken:
Cook the zucchini:
5 Cook the zucchini:

STOVE: While the steaks rest, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds; season with salt and pepper. Cook 3 to  4 minutes per side, or until browned and softened. Transfer to a serving dish.

GRILL: Place the zucchini rounds in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Grill 3 to 4 minutes per side, or until charred and softened. Transfer to a serving dish. 

6 Finish & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Slice the cooked chicken crosswise. Serve the sliced steaks and chicken with the cooked zucchini and baked beans. Top the zucchini with the chopped pepper mixture. Top the beans with the toasted breadcrumbs. Enjoy!

Finish & serve your dish: