Steak and Zucchini With Greek Beans
Ingredients
- canola oil, for the grill
- 1 15.5-ounce can butter beans, rinsed
- 2 ounces Feta, crumbled (about 1/2 cup)
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh flat-leaf parsley leaves
- 2 tablespoons olive oil
- 1 1/2 pounds skirt steak, cut into 4 pieces
- 1 teaspoon smoked paprika
- kosher salt
- 4 zucchini, cut lengthwise into quarters
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