Portorhouse steak and italian vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| BARB DAY - GWHP32A----- | ||
| 2 | Porterhouse steaks -- 1\" | |
| Thick | ||
| Lengthwise | ||
| 2 | tablespoons | Parmesean cheese |
| 1 | Yellow squash -- cut in | |
| Half | ||
| 2 | tablespoons | Olive oil |
| Lengthwise | ||
| 1 | teaspoon | Italian seasoning -- dried |
| 1 | medium | Red bell pepper -- cut into |
| 1 | medium | Zucchini -- cut in half |
| 8 | Strips | |
Directions
Preparation time: 25 minutes Combine cheese, oil and Italian seasoning and brush mixture on cut sides of squash and inside of bell pepper. Place steak and vegetables, cut side down on a rack in the broiler pan so the surface of the meat is 3 to 4 inches from the heat. Broil 10 to15 minutes for rare (140 degrees F.) to medium (160 degrees F), turning once. Season steak with salt and pepper if desired. Carve steaks into thick slices. Substitute boneless beef sirloin steak if desired. Serving suggestion: Hot, cooked pasta Source: Beef Industry Council Recipe By :
File