What, you haven’t yet been to 33 Club, that new Old Town resto with the retro-Euro vibe? Eh, it’s a lazy summer. So we’re bringing the restaurant to you — chef Daniel Kelly created this fresh and easy menu just for DailyCandy. Get cooking.

Kelly’s Seasoning Mix

Mix 1 part each Madras curry powder, ground cayenne pepper, cracked black pepper, sea salt; and 2 parts kosher salt.

Boy, What a Great Steak

1. Heat half of grill to 500°.

2. Cover New York strip steak with seasoning mix, coat lightly with olive oil (meat will burn if you use too much), and refrigerate for 20 minutes.

3. Place steak on hot part of grill for 3-4 minutes to sear in juices.

4. Move steak to the cooler side of the grill and roast until desired doneness (about 8 minutes for medium rare).

Roasted Zucchini and Summer Squash

1. Cut zucchini and squash into sticks or logs (not too small or they’ll fall through grill).

2. Sprinkle with seasoning mix.

3. Grill 3-4 minutes or until lightly colored.

4. In a bowl, toss with a knob of butter and chopped, fresh thyme to taste.

5. To assemble, stack vegetables in a log pile shape on a hot plate and place steak on the side.

Tomato Salad

1. Assemble in a bowl: ½ c. grape tomatoes, cut in half (or ripe diced tomatoes); ½ c. tiny mozzarella balls (D’Celli is good), cut in half; 4 oz. baby arugula; and Parmesan to taste (shred with vegetable peeler for a nicer look).

2. Dress with 3 tbsp. lemon juice, 2 tbsp. extra virgin olive oil, salt, and pepper.

3. Toss gently.

Kelly up.

Or just eat it at 33 Club, 1419 North Wells Street, between Schiller Street and Burton Place (312-664-1419).