Sponsored By:



Roasted Garlic Steak & Summer Vegetables

Mix up your normal grilling routine with 4th & Heart ghee for delicious flavor that’s perfect for high-heat cooking. Perfectly grilled steak gets rubbed with ghee-roasted garlic and served alongside Mediterranean marinated summer vegetables for an easy, flavor-filled Summer time meal.


Servings: 2

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients for the vegetables:

  • 1 zucchini or summer squash, cut into ½ inch cubes
  • 1 small red onion, cut into ½ inch thick rings
  • 1 red bell pepper, cut into ½ inch pieces
  • 1 bunch asparagus, trimmed
  • 8 ounces cremini or button mushrooms
  • 4 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh oregano leaves (1 tablespoon dried)
  • 3 tablespoons 4th & Heart Original Ghee, melted
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Ingredients for the steak

  • 1 head garlic
  • 2 teaspoons 4th & Heart Original Ghee, melted
  • 1/2 teaspoon crushed red pepper flakes
  • 2 – 8 ounce New York strip steaks, about 1 inch thick, room temperature
  • kosher salt, to taste
  • freshly ground black pepper, to taste


  1. Heat your grill to medium-high.
  2. In a large bowl toss the prepared vegetables with the red wine vinegar, oregano, salt and pepper until evenly coated. Allow them to sit at room temperature for at least 15 minutes.
  3. Trim the top ¼ inch off of the head of garlic to expose all of the cloves. Grab a large piece of foil and fold it in half then place the head of garlic in the middle. Drizzle the melted ghee over the top along with the crushed red pepper flakes and a hearty pinch of salt. Gather the edges of the foil up and twist them to close the package. Put the garlic on the part of the grill that is medium hot. Leave it to cook while you do the vegetables and steak or until the garlic has softened and begun to turn a light brown color.
  4. When the grill is hot add the melted ghee to the vegetables and toss to coat. Arrange the vegetables over the hottest part of the grill-leaving any of the marinade in the bowl there-and cook for 5 to 6 minutes, flipping all of them over halfway through, until they are just soft. The zucchini and onions may take longer to grill than the other vegetables so have a platter ready and remove them from the grill as needed. Once all the vegetables are cooked and on the platter pour any remaining marinade over the top and cover with foil.
  5. Pat the room temperature steaks dry if needed with paper towels then generously season both sides with salt and pepper. Grill for 5 to 6 minutes on each side or until they are 5 degrees below your desired doneness (120°F for rare, 130°F for medium-rare, 140°F for medium, 150°F for medium-well and 160°+F for well done). Transfer to a cutting board or plate and cover with foil to let them rest for 5 minutes.
  6. Remove the garlic from the grill and carefully take it out of the foil pouch, keeping any liquid in there. Squeeze the garlic into a small bowl and add the liquid to the bowl. Use a fork to smash the garlic until it resembles a paste.
  7. After the steaks have rested brush both sides with the garlic before slicing. Add any remaining garlic rub to the vegetables before serving.