T-Bone Steak & Grilled Vegetables
30 mins | Servings: 2
Ingredients
- 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
Instructions
- Pierce potato with fork. Microwave on HIGH for 3-4 minutes; cool slightly. Cut lengthwise into 4 wedges.
- Combine oil and Italian seasoning; brush on cut surfaces of potato.
- Brush vegetables with oil- seasoning mixture.
- Place well-trimmed steak and vegetables over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes for medium rare to medium doneness and until vegetables are tender, turning occasionally. About 5 minutes before vegetables are done, sprinkle with cheese. * (Broiler Option: Place beef steak and vegetables on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness 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.
Nutritional Information
Nutrition Information per serving: 461 calories; 37 g protein; 39 g
carbohydrate; 18 g fat; 190 mg sodium; 90 mg cholesterol; 8 mg niacin; 1 mg vitamin
B6; 3 mg vitamin B12; 6 mg iron; 7 mg zinc.
