2, 8-10 oz. Rib-eye steaks
1 tablespoon chopped garlic
1 large zucchini, sliced 1 inch thick
2 large squash, sliced 1 inch thick
6 red grape tomatoes
6 Yellow grape tomatoes
4 sprigs fresh rosemary
salt and pepper
4 wooden skewers, soaked in water for 30 minutes
1. In a plastic bag, add the steaks, chopped garlic, a few sprigs of rosemary and some salt and pepper with a bit of olive oil and let rest in the fridge for at least an hour.
2. Once the steaks have marinated, remove them from the marinade and place them onto a smokin’ hot grill. Cook for 2-3 minutes then rotate the steaks 25 degrees (this creates the cross-hatch pattern) cook for another 3 minutes and flip. Place the rosemary on the coolest part of the grill.
3. In a large bowl, add the zucchini and squash with some olive oil and salt and pepper. Toss the vegetables until all are evenly coated. Place them on the grill next to the steaks.
4. Using wooden skewers, alternate between red and yellow tomatoes and make a “kebab”. Drizzle a bit of olive oil and some salt and pepper and place on the grill.
5. Turn your steaks and veggies to achieve beautiful grill marks on both side. Med-med.rare steak will take 10-12 minutes depending on how thick your steak is. Cook for 4-5 minutes longer for well done and 2-3 minutes less for rare. Once the steaks are finished, remove them from the heat and place on a plate to rest for at least 5 minutes. The juices will collect on the plate beneath the steaks.
6. To plate, add the grilled zucchini and squash to the bottom then 2 of the tomato skewers beside them, then add the steak over the top. Pour about a tablespoon of the juices over the steak and then serve.