Prepare the vegetables for grilling
Slice the cooked potatoes into large chunks. Do not peel. Mix the potatoes with
1 tablespoon of the olive oil, 1/4 teaspoon of the salt, 1/8 teaspoon of black
pepper and 1 tablespoon of chopped fresh oregano. Set aside until ready to
Cut the zucchini into 1/2 inch pieces. Place the zucchini in a bowl, and coat
with 1 T. of oil, 1/2 t. salt, 1 T. of chopped oregano. Set aside.
Cut the pepper into large square-shaped pieces, and discard seeds. Drizzle 1 T.
of olive oil over the peppers, and toss with 1/4 t. kosher salt, 1/8 t. black
pepper and 1 T. of finely chopped fresh sage (about 15 leaves). Set aside.
Peel the onions, and cut crosswise into 3/4-inch thick slices. Brush 1 T. of oil
over the onion slices, and season with 1/2 t of kosher salt.
Place the sliced onions and potatoes on the grill, in a cooler area.
The red pepper slices need more intense heat. Place on the grill over the coals.
After about a minute or so, turn the peppers, and grill until nicely charred.
Remove to a plate.
Place the zucchini slices there.
By now the onions should be browning and sizzling.
Decoratively arrange the vegetables and garnish, if you like, with 2 cups of red
pepper humus (available at supermarkets and delis). Drizzle the vegetables with
1 teaspoon of extra-virgin olive oil.
Grilled New York Steak with Vegetables
2 12 oz. New York Strip steaks
6 T. fresh parsley, chopped
1 T. fresh rosemary (1 teaspoon dried)
1/2 C. rough-chopped onion
1 T. chopped garlic
1/4 C. red wine
1 t. black pepper
1 T. salt
Purée the parsley, rosemary, onion, garlic, wine and black pepper in a food
processor. Rub the paste all over the steaks. Place the meat in a plastic bag or
covered container, and allow to marinate overnight.
Fire up the grill. When ready to cook the steaks, sprinkle each side with some
kosher salt. The salt will help draw out the juices needed for caramelization.
Cover the grill, making sure to maintain a good air flow to the coals. If the
steak seems to be cooking too quickly - too much smoke or too much sizzle will
alert you - uncover and move the steak to a cooler area of the grill.
Grill the steak for about 3 to 4 minutes, and then turn. Cover again, and cook 3
to 4 minutes more for a medium-rare steak.
4 small to medium-size cooked potatoes, weighing about 1 pound
1 large zucchini, about 12 oz.
2 medium red peppers, about 4 to 6 oz. each
3 small onions, each about 4 oz.
5 T. oil
2 t. kosher salt
1/4 t. black pepper
2 T. fresh oregano, chopped
1 T. fresh sage, chopped