Grilled Steaks With Vegetables
|Beef porterhouse steaks||2 , cut 1 -1 0.5 inches thick|
|Finely minced garlic||2 Clove (10 gm), 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 2 x 0.5 inch pieces|
|Onion||1 Small, cut into thin wedges|
|Sliced mushrooms||1 1⁄4 Cup (20 tbs)|
|Cherry tomatoes||6 , cut in half|
Season beef Porterhouses steaks with 1 clove of the garlic, 3/4 tsp.of the basil and the pepper.
Place steaks on grid over medium coals.
Grill to desired doneness, turning once.
(Steaks cut 1 inch thick require about 16 minutes for rate; 20 minutes for medium.)
After turning steaks, heat oil in ig.heavy skillet on grid over coals.
Add remaining clove garlic, the zucchini and onion; cookand stir 4-5 minutes.
Add mushrooms, salt and remaining; 3/4 tsp: basil;continue cooking 2 minutes, stirring frequently.
Add tomatoes; heat through.
Note. A beef Porterhouse steak will yield two to three 3 oz.cooked servings per lb.