1. To begin, remove the steaks from the fridge 20 minutes before cooking, and let sit covered at room temperature. It is best to cook a steak at room temperature; a cold steak is more likely to burn on the grill.

2. While the steaks are warming up, prepare the vegetables. Remove the ends from the zucchini and slice into ¼ inch thick strips. Core the peppers and slice into big wedges. Remove the ends from the asparagus. Drizzle all of the vegetables with olive oil and season with a good pinch of salt and pepper. Set the vegetables aside until it is time to grill.

3. Bring a large pot of water to a boil and add a pinch of sea salt. Once the water is boiling, add the baby potatoes and boil for 20 minutes until tender.

4. Heat the grill to high. Brush the steaks on both sides with a little olive oil, just enough so they don’t stick to the grill, and season both sides generously with salt and pepper.

5. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (internal temperature of 135°F), 5 to 7 minutes for medium (140°F) or 8 to 10 minutes for medium-well (150°F).

6. While the steaks are grilling, add the vegetables to the grill and cook on both sides until tender and charred with grill marks. Once cooked, remove from the grill and set aside.

7. Once the steaks are cooked, remove them from the grill and transfer to a cutting board and tent it with foil for 5 minutes before slicing. This allows the meat to rest so the juices don’t run when cut.

8. When the potatoes are done cooking, strain them in a colander. In the same pot used for cooking, add the butter and rosemary and allow to melt and cook until the rosemary is fragrant. Add the strained potatoes back into the pot and toss in the rosemary butter. Season liberally with salt and pepper to taste.

9. Serve rested steaks with grilled vegetables, rosemary potatoes and enjoy!