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

with Smoky Baked Beans & Zucchini

50 MIN
+$8.00/serving 2 Servings
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From the Test Kitchen

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 steaks, allowing them to soak up all of the rich, tangy flavors as they cook.
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  • Nutrition
    PER SERVING
  • Calories
    1010 Cals (est.)
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fresh
ingredients
Tim Hollingsworth's BBQ-Glazed Strip Steaks with Smoky Baked Beans & Zucchini
Title
  • 2 12-Oz New York Strip Steaks
  • 1 Zucchini
  • 1 15.5-Ounce Can Cannellini Beans
  • 2 cloves Garlic
  • 1 bunch Parsley
  • 2 Tbsps Tomato Paste
  • ½ oz Sweet Piquante Peppers
  • ¼ cup Panko Breadcrumbs
  • 1 Shallot
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps White Wine Vinegar
  • 1 Tbsp Ketchup
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 tsps Honey
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 grill grates. Place an oven rack in the center of the oven, then preheat to 400°F. Wash and dry the fresh produce. Peel the shallot; thinly slice. Peel 2 cloves of garlic; roughly chop. 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 ketchup, worcestershire sauce, and half the vinegar (you will have extra).

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 cup of water (carefully, as it may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 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:
4 Cook the steaks:

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

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

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

*An instant-read thermometer should register 145°F.

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; slice crosswise against the grain.Serve the sliced steaks with the cooked zucchini and baked beans. Top the zucchini with the chopped pepper mixture. Top the beans with the toasted breadcrumbs. Enjoy!

Tips from Home Chefs

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Tim Hollingsworth's BBQ-Glazed Strip Steaks

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 grill grates. Place an oven rack in the center of the oven, then preheat to 400°F. Wash and dry the fresh produce. Peel the shallot; thinly slice. Peel 2 cloves of garlic; roughly chop. 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 ketchup, worcestershire sauce, and half the vinegar (you will have extra).

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 cup of water (carefully, as it may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 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:

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

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

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

*An instant-read thermometer should register 145°F.

Cook the steaks:
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; slice crosswise against the grain.Serve the sliced steaks 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:
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