Flatiron T-Bone, Dungeness Crab and Grilled Vegetables

  • By Timothy May
  • May 1, 2009
  • Yield: 4


4 T-Bone steaks
Fresh thyme
2 whole dungeness crabs – cleaned
Sea salt and cracked black peppercorns
1 zucchini – sliced
2 Roma tomatoes – sliced in half
1 red pepper – cut in six wedges
4 cloves garlic – minced
Olive oil – to coat


To poach crab, fill a large pot 3/4 full of water. Bring to a boil. Place crabs in water and poach for 11 minutes, or until crabs float. Remove and keep warm.

Meanwhile, season steaks with sea salt and cracked black peppercorns. Sprinkle with thyme. Heat a cast iron pan over medium. Sear steak on both sides until desired doneness. Let rest briefly before serving.

Preheat a grill or barbecue on high. Toss zucchini, tomatoes and red pepper with olive oil, fresh thyme and sea salt and cracked black peppercorns to taste. Grill vegetable for 2 to 3 minutes, until slightly charred. Makes 4 servings.

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