Ingredients:
1 tablespoon crushed garlic
2 teaspoons dried basil leaves
1 teaspoon black pepper
2 well-trimmed beef t-bone steaks (about 2 pounds) or 2 well-trimmed porterhouse steaks, cut 1 inch thick ( about 2 pounds)
1/4 cup grated parmesan cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 medium red bell peppers or 2 medium yellow bell peppers, cut lengthwise in quarters
1 large red onions, cut crosswise into 1/2-inch slices
salt
Directions:
Combine garlic, basil and pepper in small bowl; mix well.
Remove 4 teaspoons seasoning; press onto both sides of steaks.
Add cheese, oil and vinegar to remaining seasoning, mixing well; set aside.
Place steaks in center of grid over medium coals; arrange vegetables around steaks.
Grill steaks uncovered 14 to 16 minutes for medium-rare to medium doneness, turning occasionally.
Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning both once.
Brush vegetables with cheese mixture during last 10 minutes of grilling.
Season steaks to taste with salt.
Trim fat from steaks; remove bones.
Carve steaks crosswise into thick slices; serve with vegetables.
Notes: Brush vegetables with cheese mixture, and cook them in foil packets on a covered grill for about 15 minutes.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.