Pepper Crusted New York Strip Steak with Grilled Zucchini and Loaded Baked Potatoes

A hearty main course featuring a pepper crusted New York strip steak, served with grilled zucchini and loaded baked potatoes.

Ingredients - Serves 4

Preheat your grill to high heat.
Season the steaks with the freshly ground black pepper and salt.
Drizzle the zucchini slices with olive oil and season with salt and pepper.
Pierce the potatoes with a fork and wrap them in aluminum foil.
Place the steaks and potatoes on the grill. Cook the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness. Cook the potatoes for about 45-60 minutes, or until tender.
Add the zucchini to the grill and cook for about 3-4 minutes per side, or until tender and slightly charred.
Remove the steaks, zucchini, and potatoes from the grill and let the steaks rest for a few minutes.
Cut a slit in the top of each potato and push the ends towards the center to open. Top with butter, shredded cheddar cheese, crumbled bacon, chopped green onions, and a dollop of sour cream.
Serve the steaks with the grilled zucchini and loaded baked potatoes on the side.