1Think of this recipe as much more of a technique. The protein and vegetables you decide to grill is completely up to you. This is a method by which you can set your grill up to have two totally distinct heat zones allowing you to grill things at the same time that normally would be problematic and burn.
2The first thing you need to determine is whether or not you have enough room to separate your grates into two sections without having to remove a panel. If you do, Grate! If you have six panels go with three and three with a gap in the middle. Five panels? Go with three and two. Not enough room? Remove a panel. Your burner tubes may also dictate how you set the grates up into sections.
3Once you've got two sections of GrillGrates with a gap approximately in the middle you can begin to preheat your grill.
4Test out different burner settings to see how the grates react. Generally speaking you would go with one side's burner(s) on low and one side's burner(s) on medium high to high.
5Now you have a grill with two distinct heat zones. You can grill your steaks at high temperatures while your veggies are grilling gently but still get killer sear marks.
6The latest two zone craze we have seen is where you have a couple of your GrillGrates rails up and a couple of your GrillGrates rails down. This way you get the best of both worlds and have both a grill surface and a flat top griddle-like surface.
7To grill the food referenced above simply place all of the vegetables in the large mixing bowl. Add about 1/4 cup of oil and season with salt and pepper. Toss the vegetable to ensure they are all well-coated with seasoning.
8Rub the steaks down with some of the oil and season liberally with salt and pepper.
9Place steak and veggies on the two different heat zones and grill until all are cooked to your personal liking.
10Remove steaks to cutting board. We like to slice our NY Strip steaks before serving.