When it comes to a summer party, what's easier than a pepper-crusted grilled steak? This grilled steak is served with a chopped relish of grilled zucchini (cooked with the steak for maximum convenience) tossed with tomatoes and a light vinegar. Together the rich steak and bright vegetables are the perfect summer pair. The key to cooking a good steak is buying a good steak. Look for dry-aged, naturally-raised meat. (We recommend the boneless ribeye steaks from Bluescreek Farm Meats in the North Market). Two pounds is usually enough, when sliced, to serve 8 guests. But use your best judgment here if feeding an especially hungry crowd, you may want as much as 3 pounds.


2 pounds boneless ribeye steak, ideally at least 1 inch thick Canola or peanut oil 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper

For the relish: 2 large zucchini, about 1 pound total 16 ounces small grape tomatoes, sliced in half lengthwise 2 tablespoons extra virgin olive oil 2 tablespoons rice vinegar Kosher salt and freshly ground pepper


Remove the steak from the refrigerator at least an hour before cooking, so that it can come to room temperature. Blot dry with paper towels and brush with a light layer of canola or peanut oil. Mix the kosher salt and black pepper in a small bowl, and rub it into both sides of each steak. Cut the zucchini in half lengthwise and brush the cut sides lightly with canola or peanut oil.

Heat a gas or charcoal grill to its highest heat. When it is quite hot (you cannot hold your hand just above the grill for more than 2 seconds at a time) add the steaks. Also add the zucchini, cut sides down. Sear the steaks for 4 minutes on each side. Then lower the heat, or move the steaks to the coolest part of the grill. Flip the zucchini over. Cover the grill and cook for 4 to 8 minutes (4 minutes for medium-rare; 8 minutes for medium-well).

Remove the lid and check the steak for doneness. If done to your liking, place the steak on a cutting board and cover with foil. Let the steak rest for 10 minutes before slicing.

While the steak is resting, prepare the zucchini-tomato relish. Cut the grilled zucchini into small cubes, and toss with the halved grape tomatoes. Add the olive oil, rice vinegar, and salt and pepper to taste. Toss to combine.

Slice the steak against the grain, and spread it on a large platter. Spread about half of the zucchini-tomato relish on top. Serve immediately, with the remaining zucchini relish served separately from a bowl.

Serves 8.