Father's Day Grilled NY Strip Steaks

Remove the honey and butter from the refrigerator to bring to room temperature. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Halve the potatoes lengthwise. Quarter the zucchini lengthwise. Halve and pit the nectarines. Thinly slice the chives. Pick the mint leaves off the stems. In a bowl, combine the mascarpone and honey (kneading the packet before opening). Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the butter, a pinch of the spice blend, and the garlic paste. Using a fork, mash until thoroughly combined

Place a large piece of foil on a work surface. Place the potato rounds on one side of the foil. Add the garlic butter and 2 tablespoons of water. Season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 24 to 26 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. 

Meanwhile, pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the remaining spice blend. Grill the seasoned steaks 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Place the quartered zucchini and scallions in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned zucchini 3 to 5 minutes per side, or until lightly charred and softened. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and softened. Transfer to a cutting board.

Place the halved nectarines in a bowl; drizzle with olive oil. Turn to coat. Grill the nectarines 3 to 5 minutes per side, or until lightly charred and softened. Transfer to a plate.

Finely chop the grilled scallions, discarding the root ends. Place in a bowl; add the salsa verde and stir to combine. Taste, then season with salt and pepper if desired. Halve the grilled zucchini crosswise. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the halved zucchini and grilled potatoes on the side. Top the steaks and zucchini with the scallion salsa verde and almonds. Garnish the potatoes with the parmesan and sliced chives. Serve the grilled nectarines for dessert; garnish with the honey-mascarpone and mint leaves (tearing just before adding). Enjoy!