Beef Steaks with Parmesan Grilled Vegetables
Herb-seasoned T-bone or porterhouse steaks are grilled to perfection alongside quartered red or yellow bell peppers and thick-sliced red onion brushed with a seasoned Parmesan cheese mixture.
1 tablespoon minced garlic
2 teaspoons dried basil
1 teaspoon ground black pepper
2 beef T-bone or Porterhouse steaks, cut 1-inch thick, (about 2 pounds)
1/4 cup freshly grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 medium red or yellow bell peppers, quartered
1 large red onion, sliced (1/2-inch)
- Combine seasoning ingredients. Remove 4 teaspoons; press onto beef steaks. Add Parmesan cheese, oil and vinegar to remaining seasoning; mix well.
- Place steaks in center of grid over medium, ash-covered coals; arrange 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.
- Carve steaks. Season with salt and pepper. Serve with vegetables.
Makes 4 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.