Grill Restaurant Menu Recipe

Prepare the marinade

In a medium bowl whisk together 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, minced garlic, chopped rosemary and thyme, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper until combined.

Marinate the steaks

Pat steaks dry with paper towels. Place steaks in a shallow dish or resealable bag and pour marinade over them, turning to coat both sides. Marinate at room temperature for 30 minutes or refrigerated for up to 2 hours. If refrigerated, bring back to room temperature 30 minutes before grilling.

Preheat the grill

Preheat a gas or charcoal grill to high heat (about 500°F / 260°C) for direct searing. Oil the grates lightly to prevent sticking.

Sear and grill to temperature

Remove excess marinade and season steaks lightly with additional salt and pepper if desired. Sear steaks over direct high heat for 2–3 minutes per side to develop a crust. Move steaks to a cooler part of the grill (indirect heat) and continue cooking until internal temperature reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Use an instant-read thermometer inserted into the thickest part to check temperature.

Rest the steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute before slicing.

While steaks rest, make the grill butter. In a small bowl combine 4 tbsp room-temperature butter, 1 finely minced garlic clove, 1/2 tsp lemon zest, 1 tbsp chopped parsley, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and transfer to a small ramekin. Set aside to soften so it can melt over hot steak.

Par-cook potatoes

Place halved baby potatoes in a pot of salted cold water. Bring to a boil and simmer 8–10 minutes until just tender when pierced with a fork. Drain and let steam-dry for a minute.

Season vegetables

In a large bowl toss the par-cooked potatoes, trimmed asparagus and red pepper strips with 2 tbsp olive oil, 1/2 tsp garlic powder, 3/4 tsp salt and 1/2 tsp black pepper until evenly coated.

Grill vegetables

When grill is hot (same time as searing steaks), place potatoes cut-side down on the hottest zone to get char marks, turning after 4–5 minutes. Move to medium heat and add asparagus and red pepper. Grill vegetables 6–8 minutes total, turning occasionally, until tender-crisp and charred in spots. Remove from grill.

Slice the rested steaks against the grain into 1/2-inch slices. Arrange steak slices on warmed plates with grilled potatoes, asparagus and red pepper. Place a tablespoon of grill butter on each steak so it melts over the hot meat. Sprinkle chopped parsley over the vegetables and steak, and serve with lemon wedges on the side for squeezing.