- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
2 tablespoons honey
1 tablespoon smoked paprika (pimenton)
1 tablespoon fresh lemon juice
1 clove garlic, minced
Kosher salt and freshly ground pepper
3 tablespoons olive oil, plus more for grill grates
4 rib-eye steaks, about 1-inch thick (1 pound each)
1 medium zucchini, thickly sliced
1 yellow squash, thickly sliced
2 large ripe yet firm tomatoes, cored and thickly sliced
Directions
- 1. Preheat a grill with a high heat for direct grilling . Mix the honey, paprika, lemon juice, and garlic in a small bowl, season with 1 teaspoon salt and pepper. Add 1 tablespoon oil and mix well. Rub the mixture all over the steak, set aside for 15 minutes.
- 2. Meanwhile, toss the zucchini, squash, and tomatoes in the remaining 2 tablespoons olive oil. Season with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning often to ensure even cooking, until lightly charred and soft, 5 to 7 minutes. Transfer to a serving dish and keep warm.
- 3. Lightly oil the grill grates. Grill the steaks over direct heat until nicely marked, about 2 minutes on each side for medium-rare. Let the steaks rest for 5 minutes. Serve steak with the vegetables.
