Grilled Steak with Grilled Potatoes and Vegetables

Recipe courtesy of Matt Wagner, chef for Fleming’s Prime Steakhouse & Wine Bar at THE GREENE

Grilled Steak - ingredients
1-2 steaks of your choice
1 Tbsp salt (kosher or sea salt works best)
¾ Tbsp fresh cracked pepper
1 tsp salted butter

Grilled Steak - directions

1. Season the steak evenly on both sides.
2. Grill to your desired temperature (rare: 120 degrees, medium rare: 130 degrees, medium: 140 degrees, medium well: 150 degrees, well: 160 degrees).
3. When the steak is finished, melt 1 teaspoon of salted butter on the steak before pulling it off the grill.

Grilled Potatoes - ingredients
1 lb Idaho potatoes, cut into 1-inch cubes
2 Tbsp olive oil
1 Tbsp dry thyme
1 Tbsp garlic powder
1 ½ tsp salt
1 tsp black pepper

Grilled Potatoes - directions

1. Wash the potatoes in cold water then cut into 1 inch cubes.
2. Place potatoes in a mixing bowl with the olive oil, thyme, garlic powder, salt and pepper. Mix well.
3. Rip a large piece of foil to wrap the potatoes, then set on the grill.
4. Keep rotating until done, about 30-35 minutes.

Grilled Vegetables - ingredients
1 medium zucchini
1 medium yellow squash
1 red pepper
1 red onion
1 Tbsp dry oregano
1 Tbsp dry basil
2 Tbsp olive oil
1 ½ tsp salt
1 tsp black pepper

Grilled Vegetables - directions

1. Peel the red onion and then wash all the vegetables in cold water.
2. Slice the onion into ½-inch round slices.
3. Cut the pepper in quarters and remove the seeds. Slice into ¾-inch-wide sticks.
4. Cut the yellow squash and zucchini on the bias into ¼-inch slices.
5. Toss all vegetables well with the olive oil and spices in a mixing bowl. A large ziplock bag works, as well.
6. Place seasoned vegetables on the grill and cook about 4-5 minutes on each side, or until a nice char starts to appear.