Backyard Rib-Eye Barbecue

Deselect All

4 pitted dates

1/4 cup red wine vinegar

2/3 cup water

1/4 cup A.1. Original Sauce

6 spring onions

1 each yellow squash and zucchini, sliced at an angle

1 each yellow squash and zucchini, sliced at an angle 

1 fennel bulb (with stalk and fronds), sliced in half 

1 fennel bulb (with stalk and fronds), sliced in half

3 Tbsp. extra virgin olive oil, divided

2 boneless beef rib-eye steaks (2 lb.), 1 inch thick

1-1/2 Tbsp. black pepper, divided

1/8 tsp. salt

4 sea scallops

Zest and juice from 1 lemon

1 large tomato, sliced