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Porterhouse Steaks with Grilled Vegetables |
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Serves: 4 Print this RecipePrep Time: 35 minutes - Yield: 4 servings VEGETABLES 8 ounces assorted fresh wild mushrooms or mushrooms, cut in half 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 1 poblano chile seeded, cut into strips 3 tablespoons butter, melted 2 garlic cloves, minced STEAK 2 tablespoons olive oil 1/2 teaspoon coarsely ground assorted peppercorns or black peppercorns 1/4 teaspoon salt 4 (6 to 8-ounce) beef porterhouse steaks (3/4 inch thick) 1. GRILL DIRECTIONS: Heat grill. Place mushrooms, bell peppers and chile in disposable foil pan or in center of 18x12-inch sheet of heavy-duty foil. In small bowl, combine butter and garlic; mix well. Pour butter mixture over vegetables. Cover pan with foil or seal packet securely using double-fold seals. 2. In small bowl, combine oil, peppercorns and salt; mix well. Brush each steak with oil mixture. 3. When ready to grill, place steaks and vegetables on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 20 minutes or until steaks are of desired doneness and bell peppers are crisp-tender, turning steaks once. Serve vegetables with steaks. TIP:*To broil steaks, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once. Cook vegetables in skillet over medium-high heat for 6 to 8 minutes, stirring occasionally. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 390 * Calories from Fat: 250 * % Daily Value: Total Fat: 28 g 43% * Saturated Fat: 10 g 50% * Cholesterol: 95 mg 32% * Sodium: 300 mg 13% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 29 g * Vitamin A: 30% * Vitamin C: 100% * Calcium: 2% * Iron: 25% * Dietary Exchanges: 1 Vegetable, 4 Lean Meat, 3 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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