YOU HAVE TO GET ONE OF THESE SOLD BY WILLIAMS-SONOMA THE FOOD IS UNREAL ENJOY DAN:

STEEL GRILL FRY PAN WITH CHICKEN OR STEAK WITH VEGGIES
By CHEF DAN:
Serves 4

This steel grill fry-pan cooks everything from spinach and other greens to pieces of tender juicy meat.
Its perforated design brings food in contact with the flame to impact a delicious smoky flavor with the risk of losing the ingredients to the fire.
Evened the blackened pieces are delicious.

INGREDIENTS: (ANY VEGGIES FROM YOUR REFRIGERATE)

1-1/2- pounds chicken or steak, thinly sliced
3 tablespoons olive oil
1 onion, quartered
1 bell pepper, seeded and cut into 1/2-inch strips
4 Bok Choy, bottoms cut off and halved
15 mushrooms, sliced in half
15 cherry tomatoes, halved
2 cups snap-peas, trimmed

DIRECTIONS: (PRE-HEAT GRILL)

1. In a bowl add all veggies and olive oil, mix thoroughly.
2. Season with salt and pepper.
3. Transfer the mixture to the steel grill fry-pan.
4. Put on a medium-hot grill and close the lid and cook.
5. Tossing occasionally, until browned and softened, 8-10 minutes.
6. Transfer back to the bowl and cover with aluminum foil.
7. In a bowl, stir together the chicken or steak adding 1 tablespoon olive oil, and season with salt and pepper.
8. Cover the grill and cook, tossing the meat occasionally, until browned, about 4-5 minutes per batch.
9. Return all the veggies to the pan with the meat and stir to combine.
10. Serve and enjoy, I added soy sauce to ours, but can use any sauce or no sauce. ENJOY DAN: BON-APPETITE!!