Photo: © Quentin Bacon
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Chef Kerry Simon of Simon at Palms Place in Las Vegas grills steak and vegetables over a hot charcoal fire, then smokes a whole chicken over the smoldering coals to eat later.

How to Make It

Step 1

Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss.

Step 2

In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss.

Step 3

Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.

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