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Grilled Steaks With Vegetables Recipe
|Beef porterhouse steaks||2 , cut 1 to 1 1/2 inches thick|
|Minced garlic||2 Clove (10 gm), finely minced, divided|
|Dried basil leaves||1 1⁄2 Teaspoon, divided|
|Coarse ground black pepper||1⁄2 Teaspoon|
|Olive oil||1 Tablespoon|
|Zucchini||1 Large, cut into 2x1/2-inch pieces|
|Onion||1 Small, cut into thin wedges|
|Sliced fresh mushrooms||1 1⁄4 Cup (20 tbs)|
|Cherry tomatoes||6 , cut into halves|
Serving size: Complete recipe
Calories 1033 Calories from Fat 595
% Daily Value*
Total Fat 66 g102%
Saturated Fat 22.7 g113.4%
Trans Fat 0 g
Cholesterol 190.4 mg
Sodium 746.6 mg31.1%
Total Carbohydrates 32 g10.8%
Dietary Fiber 9 g36%
Sugars 12.1 g
Protein 77 g154%
Vitamin A 34.3% Vitamin C 113.5%
Calcium 28.3% Iron 66.2%
*Based on a 2000 Calorie diet
Place steaks on grid over medium coals.
Grill to desired doneness, turning once.
After turning steaks, heat oil in large heavy skillet on grid over coals.
Add remaining clove garlic, zucchini and onion; cook and stir 4 to 5 minutes.
Add mushrooms, salt and remaining 3/4 teaspoon basil; continue cooking 2 minutes, stirring frequently.
Add tomatoes; heat through.