Strip Loin with Artichokes, Asparagus and Red Pepper

Ingredients

• 1 tbsp canola oil
• 2 cups chopped red onions
• 1 2/3 cups chopped red bell pepper
• 1 can (14 oz/398 mL) artichoke hearts, drained and quartered
• 4 cloves garlic, finely chopped
• 2 1/4 tsp Seasoning Salt, divided (recipe link below)
• 14 asparagus spears, trimmed
• 2 strip loin steaks (about ½ lb/0.25 kg each), 1 inch thick

Directions

1. Place a 10 inch cast iron frypan on barbecue grid. Heat frypan over medium-high heat for 10 minutes.
2. Heat oil in frypan on barbecue grid. Add onions, red pepper, artichoke, garlic and 1/4 tsp Seasoning Salt; cook, uncovered, stirring occasionally, until vegetables are tender, about 15 – 18 minutes.
3. Meanwhile, sprinkle remaining 2 tsp Seasoning Salt over both sides of steaks.
4. Grill steaks over medium-high heat on natural gas barbecue to desired doneness.
5. Transfer steak to a platter and cover with foil; set aside.
6. Place asparagus on barbecue grid and grill over medium-high heat, turning occasionally, until tender, about 4 – 5 minutes.
7. Add asparagus to vegetables; remove from heat and set aside.
8. Slice steaks in half crosswise.
9. Serve steaks on top of vegetable mixture.