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Sunday, June 13, 2010

Steak and Parmesan-Grilled Vegetables

Servings: 4
Preparation Time: 30 minutes
Source: The Texas Beef Council
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2 pounds T-bone or porterhouse steaks, 1-inch thick
1/4 cup Parmesan cheese, grated
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 red or yellow bell peppers, cut into quarters
1 large red onion, 1/2-inch slices
1 tablespoon basil leaves, dried, crushed
2 teaspoons basil leaves, dried
1 teaspoon pepper

1.    In small bowl, combine seasoning ingredients; mix well. Remove 4 teaspoons seasoning; press into both sides of beef steaks.

2.    Add cheese, oil and vinegar to remaining seasoning, mixing well; set aside.

3.    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 peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once. Brush vegetables with reserved cheese mixture during last 10 minutes of grilling.

4.    Season steaks with salt, as desired. Remove bones; carve steaks crosswise into thick slices. Serve with vegetables.

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