- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Chef Kerry Simon of Simon at Palms Place in Las Vegas grills steak and vegetables over a hot charcoal fire, then smokes a whole chicken over the smoldering coals to eat later.
Ingredient:
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped oregano
- Salt and freshly ground pepper
- 2 medium zucchini, sliced on the diagonal 1/3 inch thick
- 1 red onion, sliced 1/3 inch thick
- 1 red bell pepper, cored and quartered
- 1/4 pound shiitake mushrooms, stemmed
- 1 pound asparagus
- 1 bunch scallions, roots trimmed and bottom 6 inches only
- Two 1-inch-thick porterhouse steaks (1 pound each)
