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Ingredients

• 1/2 cup  extra-virgin olive oil
• 2 tablespoons  fresh lemon juice
• 1 tablespoon  red wine vinegar
• 1 tablespoon  Dijon mustard
• 1 tablespoon  chopped oregano
•   Salt and freshly ground pepper
• 2   medium zucchini, sliced on the diagonal 1/3 inch thick
• 1   red onion, sliced 1/3 inch thick
• 1   red bell pepper, cored and quartered
• 1/4 pound  shiitake mushrooms, stemmed
• 1 pound  asparagus
• 1 bunch  scallions, roots trimmed and bottom 6 inches only
• 2   1-inch-thick porterhouse steaks (1 pound each)

Description

Chef 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.

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