grilled steak dinner with baked potato, zucchini and tomato

The cast-iron-y smoke flavor imparted into the zucchini is heavenly. Oil from the beef works for half a dressing on the zucchini and a faint drizzle of balsamic vinegar over both tomato and zucchini makes the other half while the faint smoke can not be improved from just sitting there on the pan off the heat while the meat rests. 

Meat cut into cubes as a nursing home benefit. I have the chef's knife and cutting board at hand in the kitchen so might as well use it and save all that scratching on plates. 

A cheeseburger with fries next door, or a full size Philly sandwich and chips from across the street both cost more than this meal. 

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