NY Strip and veggies

So I picked up a NY Strip steak at the local grocery store.  It was 2 inches thick and 1.5 pounds in weight.  I coated the steak in Kosher salt and let it sit at room temperature.  This will draw some of the blood out as well as tenderize the meat. 



At this time I fired up the charcoal and set up the grill for indirect cooking.  First on the grill were a couple of baking potatoes sliced in half and olive oiled.  They were placed on the edge of the coals.  I let them go for 15 minutes with the lid on then flipped and let sit for another 15 minutes.  After the second 15 minutes the potatoes were put on the indirect side.  A couple skewers of mushrooms and onions were put over indirect and flipped every couple minutes.  Then they were put over by the potatoes.  After that the asparagus went on direct.  Flipped every couple minutes.  The onions, mushrooms and asparagus were all soaked in oil.



Once the asparagus was cooked they were moved to indirect.  The salt was rinsed off the strip and then patted dry.  Everglades seasoning was sprinkled on then on the grill on direct for 5 minutes a side.  Then it was moved to indirect for another 5 minutes a side.



Pulled off the grill and plated with white rice and the vegetables.



Perfectly cooked, look at that color.