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Pepper and thyme beef with zucchini salad

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  • No added sugar
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

Fresh and filling, this speedy beef dish ticks all the boxes. You’re ready to plate up in just 25 minutes.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Thyme leaves and zucchini salad with thickly sliced beef


  • 2 zucchini, thinly sliced lengthways
  • 4 (about 255g each) Coles Australian No Added Hormones Beef Scotch Fillet or Porterhouse Steaks
  • 1 tbs coarsely ground black pepper
  • 1 tbs coarsely chopped thyme
  • 2 tbs red wine vinegar
  • 1/4 cup (60ml) avocado oil or olive oil
  • 2 tsp wholegrain mustard
  • 120g pkt Coles Australian Baby Spinach
  • 330g jar whole roasted peppers (capsicum), drained, torn into strips
  • 100g blue cheese, crumbled
  • Thyme sprigs, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a barbecue grill or chargrill on medium-high. Spray the zucchini slices with olive oil spray. Cook the zucchini slices on the grill for 1 min each side or until lightly charred. Transfer to a plate.
  2. Step 2

    Spray the steaks with olive oil spray. Sprinkle with the pepper and chopped thyme. Season with salt. Cook steaks on grill for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Rest for 5 mins. Thinly slice.
  3. Step 3

    Meanwhile, whisk the vinegar, oil and mustard in a small jug. Season.
  4. Step 4

    Place the zucchini, spinach, capsicum and blue cheese in a large bowl. Gently toss to combine.
  5. Step 5

    Divide the salad and steaks evenly among serving plates. Drizzle the salad with the dressing and sprinkle the steaks with thyme sprigs to serve.

Zucchini salad recipe

Firing up the barbecue and cooking both the protein and the vegetables really is spring/summer dining at its easiest, producing all those beautiful chargrilled flavours without heating up the kitchen and with much less cleaning up.

Zucchini grows in warmer weather and in Australia is available year-round. It is most often found with dark green skin, but there are also varieties with yellow and pale green skins. In some countries, such as the UK, zucchini is called courgette. It’s actually a fruit too, not a vegetable!

If you don’t have a barbecue for this zucchini salad recipe, a chargrill pan or electric grill can be used instead.

Zucchini in a salad

This salad is substantial enough to work as either a lunch or dinner dish, and those beautiful flavours of the chargrilled zucchini, roasted red peppers and blue cheese would pair just as well with lamb. Consider swapping the steak for some lamb cutlets or even a butterflied leg cooked on the barbecue.

If you don’t have a jar of whole roasted peppers, use a fresh one. Halve or quarter the pepper and de-seed. Either roast the pieces in the oven, blacken them under the griller or put that barbecue to use again. Let the blackened red pepper steam in a sealed plastic bag for 10 minutes after roasting. The skin will loosen and it will be easier to peel off.

Zucchini salad ideas

Zucchini salad recipes often use the raw vegetable as an alternative to grilled. For a raw version of this salad, use a vegetable peeler or mandolin to slice the zucchini into fine ribbons before tossing with the other salad items. The red wine vinegar, olive oil and mustard dressing will work just as well in a raw, ribbon zucchini salad. Or try this raw zucchini and asparagus salad with boiled eggs.

For a more substantial grilled zucchini salad, still with those lovely barbecue flavours, check out this grilled chicken and quinoa recipe.

Now get cooking

For more summer salad ideas visit this refreshing summer salads collection. Or check out this collection for summer side dish ideas, including corn, zucchini and tomato bread. This easy lasagne recipe swaps the pasta sheets for sliced zucchini for a lighter, lower-carb dinner option. As does this meatball dish, with zucchini noodles used in place of spaghetti. Cut the zucchini into matchsticks or use a spiralizer.

Zucchini fritters are family-friendly and a quick midweek dinner option. As is zucchini slice. Try this curried zucchini slice recipe or Curtis Stone’s three cheese and tomato version.  Or turn them into cheesy, bacon-y muffins, great for the school lunchbox or breakfast on the go. Zucchini also pairs well with eggs. Get dinner on the table quickly with this zucchini, leek and potato frittata recipe. Or this corn and zucchini frittata.

Nutrition Information


Energy: 2770kJ/663 Cals (32%)

Protein: 64g (128%)

Fat: 41g (59%)

Sat fat: 15g (63%)

Carb: 5g (2%)

Sugar: 3g (3%)

Fibre: 10g (33%)

Sodium: 851mg (43%)