Grilled steak with vegetables and lemon-herb butter

Ingredients:

• 675g beef top round steak (approximately 2.5cm thick)
• 2 large zucchini or yellow squash, sliced ​​diagonally into about 2cm thick slices.
• 1 large red onion, cut into 1.2cm rings.
• 1/2 cup barbecue sauce
• 1 tbsp chili spice mix
• 2 tsp. Worcestershire sauce
• Coarse salt and freshly ground pepper
• 2 tbsp (30 g) unsalted butter at room temperature
• 2 tbsp finely chopped parsley
• 1/2 tsp grated lemon zest

Preparation:

1. Preheat grill to medium-high. In a large bowl, combine beef, red onion, and zucchini. Add barbecue sauce, chili spice mix, Worcestershire sauce, 1/2 teaspoon salt and pepper to taste. Mix thoroughly. Let sit for 5 minutes.
2. Meanwhile, in a small bowl, combine the butter with the parsley, lemon zest, and a pinch of salt. Set aside.
3. Place the beef on the grill and cook for 4-5 minutes on each side until medium-rare. Then remove the meat to a cutting board and let it rest briefly.
   
   Place the vegetables on the grill and cook for about 8 minutes, turning occasionally, until half-cooked and charred.
4. Cut the beef steak into quarters. Brush each piece with lemon-herb butter. Serve with grilled vegetables.