Step 1: Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss.
Step 2: In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss.
Step 3: Season the steaks generously with salt and pepper (I use Garlic Salt). Grill the steaks over high heat, cooking 5-6 minutes per side for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.
DIORA LA PETITE GRACE MONTEREY PINOT NOIR
TASTING NOTES: Dark ruby in the glass, aromas of blackberries and roasted almonds mingle
with nuances of toasted marshmallows and brown sugar. Soft and velvety, robust with a voluptuous
and full-bodied mouthfeel, the palate unfolds with luxurious layers of intense red cherry, and a delicate
hint of blueberry (imparted by the Malbec). A long, lingering finish instills a lasting impression of rich,
concentrated flavors, vanilla bean and toasted oak.