(Quentin Bacon)

• ACTIVE: 45 MIN• SERVINGS: 4Chef Kerry Simon of Simon at Palms Place in Las Vegas grills steak and vegetables over a hot charcoal fire, then smokes a whole chicken over the smoldering coals to eat later.

1/2 cup extra-virgin olive oil2 tablespoons fresh lemon juice1 tablespoon red wine vinegar1 tablespoon Dijon mustard1 tablespoon chopped oreganoSalt and freshly ground pepper2 medium zucchini, sliced on the diagonal 1/3 inch thick1 red onion, sliced 1/3 inch thick1 red bell pepper, cored and quartered1/4 pound shiitake mushrooms, stemmed1 pound asparagus1 bunch scallions, roots trimmed and bottom 6 inches onlyTwo 1-inch-thick porterhouse steaks (1 pound each)

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.

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.

Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes 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.

Suggested PairingA massive, juicy steak, smoky from the grill, should be paired with a wine that has the oomph to accompany it. Argentinean Malbec is a great choice—full-bodied and spicy with a touch of smoky oak.