| 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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