Grilled Steaks With Vegetables
|Beef porterhouse steaks||2 , cut 1 to 1 1/2 inches thick|
|Minced garlic||2 Clove (10 gm), finely minced, divided|
|Dried basil leaves||1 1⁄2 Teaspoon, divided|
|Coarse ground black pepper||1⁄2 Teaspoon|
|Olive oil||1 Tablespoon|
|Zucchini||1 Large, cut into 2x1/2-inch pieces|
|Onion||1 Small, cut into thin wedges|
|Sliced fresh mushrooms||1 1⁄4 Cup (20 tbs)|
|Cherry tomatoes||6 , cut into halves|
Season steaks with 1 clove garlic, 3/4 teaspoon basil and pepper.
Place steaks on grid over medium coals.
Grill to desired doneness, turning once.
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 3/4 teaspoon basil; continue cooking 2 minutes, stirring frequently.
Add tomatoes; heat through.
Serving size: Complete recipe
Calories 1057 Calories from Fat 598
% Daily Value*
Total Fat 67 g102.6%
Saturated Fat 22.7 g113.6%
Trans Fat 0 g
Cholesterol 190.4 mg63.5%
Sodium 752.3 mg31.3%
Total Carbohydrates 36 g12.1%
Dietary Fiber 10.1 g40.5%
Sugars 14 g
Protein 80 g161%
Vitamin A 34.3% Vitamin C 117.5%
Calcium 28.6% Iron 69.4%
*Based on a 2000 Calorie diet