Beef Steaks Recipe: Grilled Steaks with Vegetables

Grilled Steaks with Vegetables

Ingredients:

• 2 (16-ounce) beef porterhouse steaks, cut 1-inch thick
• 2 cloves garlic, finely minced - divided use
• 1 1/2 teaspoons dried basil leaves, divided use
• 1/2 teaspoon coarse ground black pepper
• 1 tablespoon olive oil
• 1 large zucchini, cut into 2 x 1/2-inch pieces
• 1 small onion, cut into thin wedges
• 1 1/4 cups sliced fresh mushrooms
• 1/4 teaspoon salt
• 6 cherry tomatoes, cut in half

Cooking Procedures:

1. Season steaks with 1 clove of the garlic, 3/4 teaspoon of the basil and the pepper.
2. Place steaks on grid over medium coals. Grill to desired doneness, turning once. (Steak cut 1-inch thick require about 16 minutes for rare; 20 minutes for medium. Steaks cut 1 1/2-inches thick require about 22 minutes for rare; 30 minutes for medium).
3. After turning steaks, heat oil in large heavy skillet on grid over coals. Add remaining clove garlic, zucchini and onion; cook and stir 4 to 5 minutes. Add mushrooms, salt and remaining basil; continue cooking 2 minutes, stirring frequently. Add tomatoes; heat thoroughly.
4. Serve steak with vegetables spooned over top or alongside.

Makes 4 servings.