Ribeye steak

1 tsp pink peppercorns, ground fine

1/2 tsp black peppercorns, ground fine

Kosher salt, to taste

1 sprig each rosemary and thyme, tied together

1 Tbs melted butter

Zucchini, sliced into 1/4 inch rounds

Red onion, sliced into thin rings

Sweet peppers

Onion powder

1 tsp Za’atar seasoning

Avocado oil, for grilling

Basil, chopped, for garnish

Preheat grill to 450°F. Season steak with ground pink and black peppercorns and generous amount of salt. Grill steak to preferred temp (I grilled this one for 4 mins on the first side and 2 on the other for medium doneness). Baste steak with melted butter and herb rosemary/thyme herb bundle for added flavor. Let steak rest for about 6 minutes before slicing.

Season veggies with salt, onion powder, Za’atar seasoning, and a drizzle of avocado oil. Grill alongside steak until charred, about 3-5 minutes per side.

Serve steak and veggies topped with fresh herbs, such as basil.