Step 1

Combine the water, vinegar, sugar and sliced red onion in a jar. Let sit for 30-60 minutes.

Step 2

Season the steak with 1 tablespoon of canola oil and salt, and the 1 tablespoon of Coffee Rub, pressing into all sides, coating the surface, adding more by the teaspoon if needed.

Step 3

Grill the steak, continually checking and moving it to make sure all sides are cooked evenly. (Use a thermometer to check the temperature, about 125 to 130 degrees for medium-rare).

Step 4

Cut the zucchini in half lengthwise, season with oil, salt and pepper and place flat on the grill. Grill for 5-7 minutes on each side. When the zucchini is done, slice it into half-coins and top with lemon juice and fish sauce.

Step 5

Once par-cooked, cut the potatoes into wedges or coins and grill for 7-8 minutes, turned evenly. If not par baked ahead, potatoes can also be wrapped whole in tin foil and cooked for about 30-40 minutes in the fire.

Step 6

In a small bowl, add the greek yogurt, cucumbers, garlic, chili flakes, fish sauce and lemon juice and mix to combine. Spread the yogurt mixture onto a plate and place potatoes on top. Top with ½ cups of pickled red onions. If desired, drizzle 1 teaspoon of extra virgin olive oil on top and garnish with a sprig or two of fresh cilantro.