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PORTERHOUSE
STEAK AND VEGETABLES
Prep Time: 10 to 14 Minutes
Cook Time: 14 to 16 Minutes
Ready In: 24 to 30 Minutes
Makes 4 servings
Ingredients:
2 Porterhouse steaks,
cut 1 inch thick (about 2-1/2 pounds)
1/2 teaspoon coarse grind black pepper
3/4 teaspoon dried basil leaves, crushed
1 clove garlic, minced
Vegetables:
1 tablespoon olive oil
1 large zucchini, cut into 2 x 1/2 x 1/2-inch pieces
1 small onion, cut into thin wedges
1 clove garlic, minced
1-1/4 cups sliced mushrooms
3/4 teaspoon dried basil leaves, crushed
teaspoon salt
6 cherry tomatoes, cut in half
Directions:
1. Combine 1 clove garlic,
3/4 teaspoon basil and pepper; press evenly onto both sides of
beef steaks.
2. Preheat grill to medium heat.
3. Place porterhouse steaks on
grill grid.
4. Grill, uncovered, 14 to 16
minutes for medium rare to medium doneness, turning occasionally.
5. Meanwhile heat oil in large
nonstick skillet with heatproof handle on grill grid until hot.
Add zucchini, onion and 1 clove garlic; cook and stir 4 to 5
minutes. Add mushrooms, 3/4 teaspoon basil and salt; cook and
stir 2 minutes. Add tomatoes; heat through.
6. Serve porterhouse steak with the vegetables. |
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