Garlic, basil and pepper combine to bring out the best in grilled steaks. Pair them with grilled bell peppers punched up with a mixture of parmesan, olive oil and vinegar.
Beef Steaks with Parmesan-Grilled Vegetables
- Total Fat25 g
- Cholesterol116 mg
- Sodium257 mg
- Total Carbohydrate7 g
- Protein54 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
2 , cut 1-inch thick (about 2-lb.)
1 tablespoon garlic, minced
2 teaspoon dried basil
1 teaspoon pepper
1/4 cup Parmesan cheese, grated
2 tablespoon olive oil
2 tablespoon red wine vinegar
2 medium red bell peppers, quartered
1 large red onion, sliced 1/2-inch thick
- Preheat grill to medium. Combine garlic, basil and pepper. Remove 4 teaspoons; press onto steaks. Add cheese, oil and vinegar to remaining seasoning; mix well.
- Place steaks in center of cooking grid; arrange vegetables around steaks. Grill steaks, uncovered and turning occasionally, 14 to 16 minutes for medium rare to medium doneness (internal temp 150°F to 160°F). 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 to taste. Serve with vegetables.