5:30 challenge: grilled steak and zucchini

Grilled Zucchini and Flat Iron Steak

To make the meal

Cole slaw

Corn on the cob

Earlier this year, Roswell resident Barbara Krasnoff attended a unique bridal shower. The entertainment was watching a chef prepare a meal using special spice mixes from Ragin’ Brands. At the end of the party, the bride-to-be shared the dinner with her fiance and the guests went home with samples of the spice mixes used.

Krasnoff thought the recipes would make a great 5:30 Challenge column. She’s an avid reader and clips many recipes from the Food section. She told us she likes this column in particular because she can find inspiration for those times when she has to get dinner on the table quickly.

To go with the steak and zucchini, Krasnoff likes to serve cole slaw, also demonstrated at that bridal shower. She combines a 16-ounce bag of cole slaw mix with 1/2 cup mayonnaise, 4 tablespoons granulated sugar, 2 teaspoons white or apple cider vinegar and 2 teaspoons of Ragin’ Brands cole slaw seasoning mix, a combination of spices including white and black pepper, garlic, onion and salt. This can be mixed together while the grill is preheating. Put it in the refrigerator until it’s time to serve. Fresh corn on the cob can also be prepared while the grill is preheating.

Krasnoff has served this meal several times to her household of “happy eaters.” The slaw has been a particular hit. Her husband likes a creamy cole slaw, and Krasnoff likes the fact that using a seasoning mix means there’s no guesswork. The slaw tastes great every time. That’s certainly an advantage of seasoning mixes. Find some you like and you’ve simplified your meal preparation.

Take the 5:30 Challenge. If you have a great-tasting, main-dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don’t need to be included in the ingredient count.) You can also suggest a side dish if it can be made within the same time. Send recipes with your name, address and phone number to fivethirty@ajc.com.

Grilled Zucchini and Flat Iron Steak

Hands on: 25 minutes

Total time: 30 minutes

Serves: 6

The all-purpose spice blend Krasnoff likes includes salt, paprika, onion powder, garlic powder and turmeric.

3 medium zucchini, cut in half lengthwise

1 1/2 pounds flat iron steak

2 teaspoons all-purpose spice blend, divided

Preheat gas grill to high or preheat a grill pan.

In a large bowl, toss zucchini halves with 1 teaspoon vegetable oil and 1/2 teaspoon spice blend. Set aside. Rub steak with 1 teaspoon vegetable oil and rub with remaining spice blend.

Reduce grill or grill pan heat to medium. Lightly oil grill grates or grill pan. Arrange zucchini and steak on grill and cook four minutes per side or until zucchini is just tender and steak is well-browned. Steak will be medium-rare at this point. Remove zucchini from grill when done. Cook steak longer if desired. Remove steak from grill and let rest 10 minutes before slicing.

Per serving: 227 calories (percent of calories from fat, 54), 23 grams protein, 3 grams carbohydrates, 1 gram fiber, 13 grams fat (5 grams saturated), 58 milligrams cholesterol, 82 milligrams sodium.