• Heat the grill on one side (regardless of cooking method).
• Salt and pepper the steaks

Prepare the vegetables

• Slice the squashes, halve the tomatoes.
• Combine in a bowl with the minced garlic.
• Add a good glug of olive oil and some salt, pepper, and Aleppo pepper.
• Toss to combine.

Cook the steaks

• If cooking steaks via two-stage method:
• Place the steaks on the grill in the indirect cooking zone and probe with a ChefAlarm. Set the High alarm to 100°F (38°C).
• Once the alarm sounds, remove the probe and move the steaks to the hot side.
• Cook about two minutes per side, checking the temperature with a Thermapen.
• Pull the steaks from the heat 5–10°F (3–6°C) lower than your target temperature. (Medium-rare target temperature is 130–135°F [54–57°C].)

• Rest the steaks for 5 minutes.
  • If cooking steaks over direct heat:
  • Place steaks on the hot side of the grill.
  • Let cook about 3 minutes per side, checking the temperature with a Thermapen. Keep turning the steaks every few minutes if not up to temp. 
  • Remove from heat 5–10°F (3–6°C) lower than your target temperature.
  • Rest the steaks for 5 minutes.

Cook the vegetables

• Place the sliced squashes and the tomatoes (skin side down) on the grill over direct heat.
• Cook 1–2 minutes to get tasty grill marks on them.
• Flip squashes and allow to cook another 1–2 minutes.
• Remove from heat and serve with steaks.