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Steak & Parmesan-Grilled Vegetables
A taste of Italy cooked entirely on the grill.

Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4

2 well trimmed beef T-bone or Porterhouse steaks, cut 1 inch thick

1/4 cup grated parmesan cheese

2 Tbsp. olive oil

2 Tbsp. red wine vinegar

2 red or yellow bell peppers, each cut into quarters

1 large red onion, cut crosswise into 1/2-inch slices

1 Tbsp. crushed garlic

2 tsp. dried basil leaves

1 tsp.black pepper

	In a small bowl, combine garlic, basil and black pepper. Mix well. Remove 4 tsp. of this seasoning mix and press into both sides of beef steaks.
	Add cheese, oil and vinegar to remaining seasoning mix. Mix well and set aside.
	Place steaks in center of grid over medium ash-covered coals. Arrange vegetables around steaks. Grill steaks uncovered 14-16 minutes for medium- rare to medium doneness, turning occasionally. Allow to rest 10 minutes. Grill peppers 12-15 minutes and onions 15-20 minutes or until tender, turning once.
	Brush vegetables with reserved cheese mixture during last 10 minutes of grilling.
	Season steaks with salt as desired. Remove bones and carve steaks crosswise into thick slices. Serve with vegetables.

Shoulder steak may be substituted in this recipe.

Need help with this recipe? Go to: Grilling, Using a Meat Thermometer

Recipes and Cooking Data Courtesy of the Texas Beef Council