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Strip Steak and Vegetables with Garlicky Olivada
© Tina Rupp

Strip Steak and Vegetables with Garlicky Olivada

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  1. 1 small red onion, cut crosswise into 4 thick slices
  2. 1/2 medium cauliflower, cut into 2-inch florets
  3. 3/4 pound medium asparagus, trimmed
  4. 1 large yellow bell pepper, cored and quartered
  5. 1/4 cup extra-virgin olive oil, plus more for brushing
  6. Salt and freshly ground pepper
  7. Four 8- to 10-ounce New York strip steaks, cut 1 inch thick
  8. 1 cup Garlicky Olivada
  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 olivada. Transfer the vegetables to plates and set the steaks alongside. Spoon the remaining 1/2 cup of olivada over the steaks and serve.


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