Grilled Steak and Veggie Medley with Garlic Herb Butter

Introduction

Experience the ultimate grilled dinner with this mouthwatering recipe. Using the reverse searing method on the Arteflame grill, you’ll achieve a steakhouse-quality sear on your steak, while grilling a medley of vibrant vegetables to perfection. This dish is finished with a homemade garlic herb butter that melts over the steak and veggies, infusing them with rich, savory flavors.

Ingredients

For the Steak and Veggies:

2 ribeye steaks (1.5 inches thick)
1 zucchini, sliced lengthwise
1 red bell pepper, cut into large strips
1 red onion, cut into thick rings
8 asparagus spears
2 tablespoons vegetable oil
Salt and pepper to taste
1 teaspoon smoked paprika

For the Garlic Herb Butter:

1/2 cup unsalted butter, softened
3 garlic cloves, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
Zest of 1 lemon
Salt to taste

Instructions

Step 1: Prepare the Grill

Fire up your Arteflame grill. Pour vegetable oil onto three paper napkins, place them in the grill, stack firewood on top, and light the grill. Allow the fire to build for about 20 minutes until the grill reaches optimal cooking temperature.

Step 2: Make the Garlic Herb Butter

In a small bowl, mix the softened butter with minced garlic, chopped herbs, lemon zest, and salt. Stir until well combined. Shape the butter into a log, wrap it in plastic wrap, and refrigerate until firm.

Step 3: Season the Steaks and Vegetables

Pat the ribeye steaks dry with paper towels, then season generously with salt, pepper, and smoked paprika. Toss the sliced zucchini, red bell pepper, red onion, and asparagus in vegetable oil, salt, and pepper.

Step 4: Sear the Steaks

Place the steaks on the center grill grate to sear over the high heat for 2-3 minutes per side, ensuring a beautiful crust forms. Once seared, move the steaks to the outer edge of the flat cooktop to finish cooking to your desired doneness.

Step 5: Grill the Vegetables

While the steaks cook, grill the vegetables on the flat cooktop surrounding the grill grate. Start with the thicker vegetables like zucchini and bell peppers, then add the onion rings and asparagus. Grill each side until tender and slightly charred.

Step 6: Finish and Serve

Once the steaks have reached an internal temperature that’s 15°F below your target, remove them from the grill and let them rest. During this time, the vegetables should finish cooking. Slice the garlic herb butter and place a pat on each steak and a few over the grilled vegetables. Serve immediately.

Tips

For a medium-rare steak, aim for an internal temperature of 130°F before removing it from the grill.
Adjust the grilling time based on the thickness of your steaks and the vegetables.
Use the hotter inner zones of the flat cooktop for a quicker sear and the cooler outer zones for gentle cooking.

Conclusion

This Grilled Steak and Veggie Medley with Garlic Herb Butter is a perfect example of how you can use the Arteflame grill to create a full, delicious meal. The combination of reverse-seared steak and grilled veggies, all finished with a flavorful butter, makes for an unforgettable dining experience.

Variations

Cajun Spiced Steak and Veggies: Substitute the garlic herb butter with a Cajun butter blend and season the steak with Cajun seasoning.
Asian-Inspired Grilled Steak: Replace the garlic herb butter with a soy-ginger glaze and add grilled bok choy and mushrooms.
Mediterranean-Style Steak and Veggies: Use a Mediterranean herb blend for the butter and include grilled eggplant and cherry tomatoes.
Garlic Parmesan Steak: Top the steak and veggies with a garlic parmesan butter, and add grilled artichokes to the vegetable mix.
Chimichurri Steak with Peppers and Onions: Serve the steak with a vibrant chimichurri sauce, and focus on grilling a variety of peppers and onions.

Pairings

Wine: A bold red wine like Cabernet Sauvignon or Malbec pairs perfectly with the richness of the steak.
Side Dish: Serve with a side of roasted potatoes or a fresh, crisp salad.
Dessert: End the meal with a light and fruity dessert, like grilled peaches with vanilla ice cream.