Recipe courtesy of Food Network Kitchen

Grilled Rib-Eye Steaks with Smoked Paprika Rub

Name: Grilled Rib-Eye Steaks with Smoked Paprika Rub
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
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

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Total: 35 min

Prep: 20 min
Cook: 15 min

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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.