So tonight this "flexitarian" decided to treat "the patient husband" to meat... and what a treat it was!

I found this recipe by Grace Parisi on line... the Food and Wine website. It is a winner!

1 RED ONION, cut crosswise into 4 thick slices
1 medium head of CAULIFLOWER, cut into 2-inch florets
3/4 lb. medium ASPARAGUS, trimmed
1 large YELLOW BELL PEPPER, cored and quartered
1/4 c. EXTRA-VIRGIN OLIVE OIL, plus more for brushing
SALT and freshly ground PEPPER

Four 8-to 10-ounce STRIP STEAKS, cut 1 inch thick

1 c. Garlicky Olivada (see recipe below)

This recipe may be prepared on a grill or on the stove top in a grill pan. I prefer to use my cast-iron grill pan.

Secure each onion slice on a toothpick.
In a bowl, toss the onion and vegetables with the 1/4 cup of oil; season with salt and pepper.
Brush the steaks with oil, and season with salt and pepper.
Grill the vegetables, turning until crisp-tender and charred in spots, 8 to 10 minutes.
Remove toothpicks from onions.
(Keep warm in a warm oven).

Grill the steaks over high heat turning occasionally, about 8 minutes for medium-rare.
Allow to rest for 5 minutes covered with foil before serving.

Transfer the steak and vegetables to plates or a platter.
Spoon part of the olivada over the steak and vegetables and serve the rest on the side.

OLIVADA

1 c. mixed pitted BRINE-CURED OLIVES, chopped
1 Tbsp. CAPERS
2 cloves GARLIC, minced
1/2 tsp. CRUSHED RED PEPPER
3 Tbsp. RED WINE VINEGAR
1/2 c. EXTRA-VIRGIN OLIVE OIL

Combine all ingredients in a bowl. This can be prepared ahead and refrigerated for up to 3 days. Bring to room temperature before using.