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Prepare a medium hot grill, propane or hardwood charcoal, or preheat a grill pan indoors. If grilling outdoors, brush (your cleagrates with a little vegetable oil. (And prepare your grill basket, if using).
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Meanwhile, use your fingers to coat the steak on both sides with about 1 tablespoon of the oil, then season with salt, pepper and smoked paprika.
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Toss the bell pepper, squash and scallions in a bowl with remaining oil and season with salt and pepper.
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Cook steak to your desired level of doneness, flipping once and allowing a nice deep char to develop on the broad sides. Let rest 5 minutes before slicing.
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Cook vegetables until crisp tender, turning often to allow a char to develop, but taking care not to burn.
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Serve steak and vegetables immediately, or serve at warm room temperature.