Steak with Parmesan-Grilled Vegetables

Name: Steak with Parmesan-Grilled Vegetables
Ingredients: 1 tablespoon crushed garlic; 2 teaspoons dried basil leaves; 1 teaspoon black pepper; 2 well-trimmed beef t-bone steaks (about 2 pounds) or 2 well-trimmed porterhouse steaks, cut 1 inch thick (about 2 pounds); 14 cup grated parmesan cheese; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 2 medium red bell peppers or 2 medium yellow bell peppers, cut lengthwise in quarters; 1 large red onion, cut crosswise into 1/2-inch slices; salt

10 ingredients

11 steps

Ingredients

1 tablespoon crushed garlic
2 teaspoons dried basil leaves
1 teaspoon black pepper
2 well-trimmed beef t-bone steaks (about 2 pounds) or 2 well-trimmed porterhouse steaks, cut 1 inch thick (about 2 pounds)
14 cup grated parmesan cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 medium red bell peppers or 2 medium yellow bell peppers, cut lengthwise in quarters
1 large red onion, cut crosswise into 1/2-inch slices
salt

Directions

1

Combine garlic, basil and pepper in small bowl; mix well.
2

Remove 4 teaspoons seasoning; press onto both sides of steaks.
3

Add cheese, oil and vinegar to remaining seasoning, mixing well; set aside.
4

Place steaks in center of grid over medium coals; arrange vegetables around steaks.
5

Grill steaks uncovered 14 to 16 minutes for medium-rare to medium doneness, turning occasionally.
6

Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning both once.
7

Brush vegetables with cheese mixture during last 10 minutes of grilling.
8

Season steaks to taste with salt.
9

Trim fat from steaks; remove bones.
10

Carve steaks crosswise into thick slices; serve with vegetables.
11

Notes: Brush vegetables with cheese mixture, and cook them in foil packets on a covered grill for about 15 minutes.