2 pounds T-bone or porterhouse steaks -- 1-inch thick
1/4 cup Parmesan cheese -- grated
2 tablespoon olive oil
2 tablespoon red wine vinegar
2 red or yellow bell peppers -- cut into quarters
1 large red onion -- 1/2-inch slices
1 tablespoon basil leaves, dried -- crushed
2 teaspoons basil leaves, dried
1 teaspoon pepper
Instructions:
In small bowl, combine seasoning ingredients; mix well. Remove 4 teaspoons
seasoning; press into both sides of beef steaks. Add cheese, oil and
vinegar to remaining seasoning, mixing well; set aside. Place steaks
in center of grid over medium ash-covered 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 once.
Brush vegetables with reserved cheese mixture during last 10 minutes
of grilling. Season steaks with salt, as desired. Remove bones; carve
steaks crosswise into thick slices. Serve with vegetables.
