Ingredients:
1 beef T-bone or Porterhouse steak, cut 1 inch thick (about 1 pound)
1 large all-purpose potato
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning, crushed
1 medium yellow squash, cut lengthwise in half
1 small red bell pepper, cut lengthwise into 6 pieces
2 tablespoons grated Parmesan cheese
Salt and pepper
1 beef T-bone or Porterhouse steak, cut 1 inch thick (about 1 pound)
1 large all-purpose potato
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning, crushed
1 medium yellow squash, cut lengthwise in half
1 small red bell pepper, cut lengthwise into 6 pieces
2 tablespoons grated Parmesan cheese
Salt and pepper
Preparation
Procedure:
Pierce potato with fork. Microwave on HIGH 3 minutes, cool slightly. Cut lengthwise into 4 wedges.
Combine oil and Italian seasoning, brush on cut surfaces of vegetables. Sprinkle with cheese.
Place beef steak and vegetables on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness and until vegetables are tender, turning once.
Remove bone, carve steak into thick slices. Season beef with salt and pepper, as desired. Serve with vegetables.
Makes 2 Servings
Grilling Note: Brush vegetables with oil-seasoning mixture, place well-trimmed steak and vegetables on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes for medium rare to medium doneness and until vegetables are tender, turning occasionally. About 5 minutes before vegetables are done, sprinkle with cheese.
