Tim Hollingsworth's BBQ-Glazed Strip Steaks

Remove the honey from the refrigerator to bring to room temperature. If grilling, preheat the grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 400°F. Wash and dry the fresh produce. Peel the shallot; thinly slice. Peel 2 cloves of garlic; roughly chop. Drain and rinse the beans. Cut the zucchini into 1/2-inch rounds. Roughly chop the peppers, peanuts, and parsley leaves and stems; combine in a bowl. In a separate bowl, combine the ketchup, worcestershire sauce, and half the vinegar (you will have extra).

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato paste, honey (kneading the packet before opening), and spice blend. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the drained beans and 1 cup of water (carefully, as it may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until simmering. Transfer to an 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Bake 18 to 20 minutes, or until the liquid is thickened and the beans are softened. Remove from the oven and let stand at least 2 minutes before serving. 

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

Pat the steaks dry with paper towels; season with salt and pepper on both sides. Evenly coat or brush both sides of the seasoned steaks with half the glaze.

STOVE: In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the glazed steaks. Cook, frequently coating the steaks with the remaining glaze, 5 to 7 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Turn off the heat. Transfer to a cutting board; let rest at least 5 minutes. Rinse and wipe out the pan.

GRILL: Grill the glazed steaks, frequently coating the steaks with the remaining glaze, 5 to 7 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

STOVE: While the steaks rest, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Transfer to a serving dish.

GRILL: Place the zucchini rounds in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Grill 3 to 4 minutes per side, or until charred and softened. Transfer to a serving dish. 

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.Serve the sliced steaks with the cooked zucchini and baked beans. Top the zucchini with the chopped pepper mixture. Top the beans with the toasted breadcrumbs. Enjoy!