BEEF RECIPES


STEAK & PARMESAN-GRILLED VEGETABLES - 30 MINUTES

  • 2 well-trimmed beef T-bone or Porterhouse steaks, cut 1" thick
  • ½ 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" slices

Seasoning:

  • 1 Tbsp crushed garlic
  • 2 tsp dried basil leaves
  • 1 tsp 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 wee; 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. 4 servings.

 

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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
MIBeef@aol.com