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.

Beef Steaks with Parmesan Grilled Vegetables

Seasoning:
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)

1. Combine seasoning ingredients. Remove 4 teaspoons; press onto beef steaks. Add Parmesan cheese, oil and vinegar to remaining seasoning; mix well.
2. 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.
3. 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.
4. Carve steaks. Season with salt and pepper. Serve with vegetables.

Makes 4 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.