Slate-Grilled Steak & Vegetables

  • 4 Tbs Olive oil
  • 2 Lostine steaks, room temperature
  • 1/4 C Herbes de Provence
  • Kosher salt
  • Freshly ground black pepper
  • 1 Walla Walla sweet onion, cut into thick rings
  • 1 Bunch of asparagus, trimmed
  • 3 Garlic cloves, thinly sliced
  • 1/4 C Fresh rosemary leaves
  • 1/4 C Olive Oil

Recipe courtesy of Bon Appetit

If using a charcoal grill, prepare the grill for high heat. Place a small piece of slate on the grill grates and heat. Don't worry if it splits or cracks, just push it back together and carry on. If using a gas grill, place the slate on the grates, then heat the grill to high. Using paper towels and long-handled tongs, lightly coat the slate with oil. Sprinkle the steaks with herbes de Provence and season with salt and pepper, pressing gently into the steak. Drizzle each steak with with 2 Tbs of olive oil to re-hydrate the herbs. Grill on hot slate until your meat thermometer reads 115 degrees in the thickest part of the steak for medium-rare. This will be approximately 10 - 15 minutes per side. Transfer steaks to a cutting board and allow to rest for 20 minutes before cutting (the temperature will continue to rise during this time). If using a charcoal grill, the coals should have cooled to medium heat, if using a gas grill turn temperature down to medium-high. Coat onions and asparagus in olive oil, garlic, rosemary, salt and pepper. Place on the slate and grill until browned and tender, about 5-8 minutes per side. Transfer to a platter and serve with steak.