Strip Steak and Vegetables with Garlicky Olivada

  • Total Time:
  • Servings: 4

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  • 1 small red onion, cut crosswise into 4 thick slices
  • 1/2 medium cauliflower, cut into 2-inch florets
  • 3/4 pound medium asparagus, trimmed
  • 1 large yellow bell pepper, cored and quartered
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • Four 8- to 10-ounce New York strip steaks, cut 1 inch thick
  • 1 cup Garlicky Olivada

How to make this recipe

  1. Light a grill. Secure each onion slice on a toothpick. In a bowl, toss the onion and vegetables with the 1/4 cup of oil; season with salt and pepper. Brush the steaks with oil; season with salt and pepper. Grill the steaks over high heat, turning occasionally, about 8 minutes for medium-rare meat. Grill the vegetables, turning, until crisp-tender and charred in spots, 8 to 10 minutes.

  2. Remove the toothpicks from the onion slices. In the large bowl, toss the vegetables with 1/2 cup of the <em>olivada</em>. Transfer the vegetables to plates and set the steaks alongside. Spoon the remaining 1/2 cup of <em>olivada</em> over the steaks and serve.

Contributed By Photo © Tina Rupp Published June 2006

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