Porterhouse Steaks with Parmesan Grilled Vegetables

Yield:
4 servings

Preparation Time:
35 minutes, Start to Finish

Ingredients:

  1. 2 Porterhouse steaks OR beef T Bone steaks, cut 1- inch thick (2 pounds))
  2. 1/4 cup grated Parmesan cheese
  3. 2 Tablespoons olive oil
  4. 2 Tablespoons red wine vinegar
  5. 2 red or yellow bell peppers, quartered
  6. 1 large red onion, sliced (1/2- inch)
  7. Salt
  8. Pepper
  9. Seasoning:
  10. 1 Tablespoon minced garlic
  11. 2 teaspoons dried basil
  12. 1 teaspoon pepper
Directions:

1. Combine seasoning ingredients. Press 4 teaspoons onto beef steaks. Add cheese, oil and vinegar to remaining seasoning; mix well.

2. Place steaks on grid over medium, ash-covered coals. Place vegetables around steaks. Grill steaks, uncovered, 14 to 16 minutes for medium rare to medium doneness, turning occasionally. Grill bell peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once. Brush vegetables with cheese mixture during last 10 minutes.

3. Carve steaks; season with salt and pepper. Serve with vegetables.

To Broil:
Place steaks on rack in broiler pan so surface of beef is 3 to 4-inches from heat. Place vegetables around steaks. Broil steaks 15 to 20 minutes for medium rare to medium doneness, turning once. Broil vegetables until tender, turning as needed. Brush vegetables with cheese mixture during last 3 to 4 minutes.

Recipe and Photograph: Courtesy Cattlemen's Beef Board

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