Cooking

Grilled Porterhouse Steak With Summer Vegetables – Best Steak And Veggies Combo Around!

Grilled Porterhouse steak With summer vegetables is perfect for a warm beautiful day. This classic combination of meat and veggies will prove to be a winner! This dish can serve up to 4 people.

Ingredients:

  • 1/2 cup of extra virgin olive oil
  • 2 tablespoons of fresh lemon juice
  • 1 tablespoon of red wine vinegar
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of chopped fresh oregano leaves
  • Salt and ground pepper
  • 2 medium sliced zucchini (diagonal 1/3 inch thick)
  • 1 medium red onion (sliced 1/3 inch thick)
  • 1 red bell pepper (cored and and quartered)
  • 1/4 pound of Shitake mushrooms (steam)
  • 1 pound of asparagus
  • 1 bunch of scallions (trimmed roots and 6 inch bottoms only)
  • two 1 pound porterhouse steaks (1 inch thick)

How to prepare:

Create a charcoal grill and in a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard, oregano, then season with salt and pepper. 

Take half of the dressing and place into a large bowl, add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss.

In a perforated grill pan, grill the vegetables in spots for 10 minutes; afterwards places the vegetables in a bowl, add the remaining dressing and toss.

Season the steaks plentiful with salt and pepper. Grill the steaks over high heat, turning occasionally for 11 minutes (medium-rare). Place the steaks on a carving board and let rest for 5 minutes. Serve with the grilled vegetables! Enjoy your grilled porterhouse steak with summer vegetables!

Recipe by – Kerry Simon

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