Name: Portorhouse Steak and Italian Vegetables
Ingredients: BARB DAY - GWHP32A-----; 2 Porterhouse steaks -- 1"; Thick; Lengthwise; 2 tb Parmesean cheese; 1 Yellow squash -- cut in; Half; 2 tb Olive oil; Lengthwise; 1 ts Italian seasoning -- dried; 1 md Red bell pepper -- cut into; 1 md Zucchini -- cut in half; 8 Strips

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	Meats, Beef	4	Servings

INGREDIENTS

		BARB DAY – GWHP32A—–
2		Porterhouse steaks — 1"
		Thick
		Lengthwise
2	tb	Parmesean cheese
1		Yellow squash — cut in
		Half
2	tb	Olive oil
		Lengthwise
1	ts	Italian seasoning — dried
1	md	Red bell pepper — cut into
1	md	Zucchini — cut in half
8		Strips

INSTRUCTIONS

Preparation time:  25 minutes Combine cheese, oil and Italian seasoning and
brush mixture on cut sides of squash and inside of bell pepper. Place steak
and vegetables, cut side down on a rack in the broiler pan so the surface
of the meat is 3 to 4 inches from the heat.  Broil 10 to15 minutes for rare
(140 degrees F.) to medium (160 degrees F), turning once. Season steak with
salt and pepper if desired.  Carve steaks into thick slices. Substitute
boneless beef sirloin steak if desired. Serving suggestion: Hot, cooked
pasta  Source:  Beef Industry Council
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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J. Hampton Keathley