Ingredients

The following ingredients have 4 Servings
  • 12 to 16- ounce (340 g to 455 g) rib eye
  • 3 tablespoons Garlic-Infused Oil, (made with olive oil, or purchased equivalent, divided)
  • Maldon smoked salt, (large flake salt or kosher salt)
  • Freshly ground black pepper
  • Smoked paprika
  • 1 red bell pepper, (cored, cut into strips)
  • 1 medium yellow summer squash, (trimmed, cut into thick rounds, crosswise)
  • 6 scallions, (green parts only)

Instruction

  • Prepare a medium hot grill, propane or hardwood charcoal, or preheat a grill pan indoors. If grilling outdoors, brush (your cleagrates with a little vegetable oil. (And prepare your grill basket, if using).
  • Meanwhile, use your fingers to coat the steak on both sides with about 1 tablespoon of the oil, then season with salt, pepper and smoked paprika.
  • Toss the bell pepper, squash and scallions in a bowl with remaining oil and season with salt and pepper.
  • Cook steak to your desired level of doneness, flipping once and allowing a nice deep char to develop on the broad sides. Let rest 5 minutes before slicing.
  • Cook vegetables until crisp tender, turning often to allow a char to develop, but taking care not to burn.
  • Serve steak and vegetables immediately, or serve at warm room temperature.