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 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
Pierce potato with fork. Microwave on HIGH 3 minutes, cool slightly. Cutlengthwise 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 is3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to mediumdoneness 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.
Grilling Note: Brush vegetables with oil-seasoning mixture, placewell-trimmed steak and vegetables on grid over medium, ash-covered coals. Grill,uncovered, 14 to 16 minutes for medium rare to medium doneness and untilvegetables are tender, turning occasionally. About 5 minutes before vegetablesare done, sprinkle with cheese.
Source: National Cattlemen's Beef Associationhttp://www.beef.org
