Grilled Lemon Pepper Steak with Zucchini and Potatoes

Steps

1. Set grill to medium-high and grease grill grates. Dice potatoes and zucchini into ¼-inch pieces. Into a medium bowl, add vegetables and zest 1 lemon. Season with salt and pepper and toss with 2 tablespoons oil. Tear off 2 (18-inch) pieces of foil. Divide vegetables evenly between foil and tightly seal. Place on grill and cook until tender, flipping once halfway through, 25–30 minutes. Keep sealed until ready to serve.
2. Meanwhile, pat steaks dry. Season with salt and pepper. Into small bowl, zest remaining lemon. Season generously with pepper. Add remaining 2 tablespoons oil and mix to combine. Rub mixture all over steaks. Cook on grill until desired doneness, 3–5 minutes per side (145°F for medium). Halve zested lemons and grill cut-sides down until charred, 2 minutes. Remove steaks and let rest 5–7 minutes.
3. Carefully open packets and squeeze lemon juice over top. Slice steaks against the grain and serve with vegetables. Reserve approximately 1 lb. sliced grilled steak for Mango-Avocado Steak Bowls.