Strip Steak and Vegetables with Garlicky Olivada

• 1 small red onion, cut crosswise into 4 thick slices
• 1/2 medium cauliflower, cut into 2-inch florets
• 3/4 pound medium asparagus, trimmed
• 1 large yellow bell pepper, cored and quartered
• 1/4 cup extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• Four 8- to 10-ounce New York strip steaks, cut 1 inch thick
• 1 cup Garlicky Olivada

1. Light a grill.
2. Secure each onion slice on a toothpick.
3. In a bowl, toss the onion and vegetables with the 1/4 cup of oil; season with salt and pepper.
4. Brush the steaks with oil; season with salt and pepper.
5. Grill the steaks over high heat, turning occasionally, about 8 minutes for medium-rare meat.
6. Grill the vegetables, turning, until crisp-tender and charred in spots, 8 to 10 minutes.
7. Remove the toothpicks from the onion slices.
8. In the large bowl, toss the vegetables with 1/2 cup of the olivada.
9. Transfer the vegetables to plates and set the steaks alongside.
10. Spoon the remaining 1/2 cup of olivada over the steaks and serve.

red onion, cauliflower, yellow bell pepper, extravirgin olive oil, salt, olivada

Taken from www.foodandwine.com/recipes/strip-steak-and-vegetables-garlicky-olivada (may not work)