Beef Steaks with Parmesan-Grilled Vegetables

• From: National Cattleman's Beef Association

Ingredients

• 2 beef T-bone or Porterhouse steaks, cut 1 inch thick (about 2 pounds)

• 1/4 cup grated Parmesan cheese

• 2 Tbs olive oil

• 2 Tbs red wine vinegar

• 2 medium red or yellow bell peppers, quartered

• 1 large red onion, sliced (1/2-inch)

• Seasoning:1 Tbs minced garlic

• 2 tsp dried basil

• 1 tsp pepper

T-bone steaks always look impressive on the plate. This preparation includes Parmesan and garlic in the coating.

Directions

• Combine seasoning ingredients. Remove 4 teaspoons; press onto beef steaks. Add cheese, oil and vinegar to remaining seasoning; mix well.
• Place steaks in center of grid over medium, ash-covered coals; arrange vegetables around steaks. Grill steaks, uncovered, 14 to 16 minutes for medium rare to medium doneness, turning occasionally. Grill bell peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once. Brush vegetables with cheese mixture during last 10 minutes.
• Carve steaks. Season with salt and pepper. Serve with vegetables.