Grilled Beef with Okra

Instructions

1. 1

   Pat the beef steaks dry with paper towels. Season both sides generously with sea salt, black pepper, and paprika. Let sit at room temperature for 15 minutes to allow seasoning to penetrate.

   Tip: Room temperature meat cooks more evenly on the grill and develops a better crust.

2. 2

   Preheat your grill to medium-high heat (around 400°F). Clean and lightly oil the grill grates to prevent sticking.

   Tip: A hot grill creates beautiful char marks and seals in the meat's juices.

3. 3

   Toss the trimmed okra with 2 tablespoons of olive oil, minced garlic, and fresh thyme in a bowl. Season lightly with salt and pepper.

   Tip: Dry okra is key to achieving a crispy exterior without sogginess.

4. 4

   Place the beef steaks on the grill and cook for 5-7 minutes on the first side without moving them. Flip once and cook for another 4-6 minutes for medium-rare doneness.

   Tip: Use a meat thermometer for accuracy: 130-135°F for medium-rare.

5. 5

   While the beef cooks, arrange the okra and red onion slices on a separate grill zone or grill basket. Cook for 8-10 minutes, turning occasionally, until the okra is tender with charred edges.

   Tip: Okra cooks quickly, so keep a close eye to prevent burning.

6. 6

   In a small saucepan over low heat, melt the butter and add the remaining 2 tablespoons of olive oil, minced garlic, and lemon juice. Warm through for 2 minutes, then set aside.

   Tip: This herb butter adds rich flavor and brings all the components together.

7. 7

   Transfer the cooked beef to a warm serving platter and let rest for 5 minutes before serving.

   Tip: Resting allows juices to redistribute throughout the meat, keeping it tender and moist.

8. 8

   Arrange the grilled okra and red onion alongside the beef. Drizzle the herb butter sauce over both the meat and vegetables. Serve immediately while hot.

   Tip: Fresh herbs or a squeeze of additional lemon can be added as garnish for extra freshness.