Tender Pepper-Rubbed Strip Steaks with Grilled Vegetable Trio

Ingredients

• 2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)
• 1 pound baby red-skinned potatoes, cut in half
• 3-1/2 ounces fresh pearl onions, unpeeled, cut in half
• 1 pound asparagus, trimmed
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• Salt
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon lemon peel
• 1/2 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)