Strip Loin with Artichokes, Asparagus and Red Pepper

By cooking the vegetables in a cast-iron frying pan alongside the steak, this impressive outdoor meal comes together quickly. 

Strip Loin with Artichokes, Asparagus and Red Pepper


  • 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


  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.
Nutritional analysis per serving: 425 calories, 23.3 g fat, 33.4 g protein, 22.3 g carbohydrate, 6.7 g fibre, 676 mg sodium