Grilled Porterhouse Steak with Summer Vegetables

Name: Grilled Porterhouse Steak with Summer Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams asparagus; 1 Tbsp Dijon mustard; 2 Tbsps fresh lemon juice; 118 milliliters extra-virgin olive oil; 1 Tbsp chopped oregano; 2 1-inch-thick porterhouse steaks, 1 pound each; 1 red bell pepper, cored and quartered; 1 red onion, sliced 1/3 inch thick; 1 Tbsp red wine vinegar; 4 servings Salt and freshly ground pepper; 1 scallions, roots trimmed and bottom 6 inches only; 113 grams shiitake mushrooms, stemmed; 2 zucchini, sliced on the diagonal 1/3 inch thick

Grilled Porterhouse Steak with Summer Vegetables is a gluten free, dairy free, and primal main course. This recipe covers 38% of your daily requirements of vitamins and minerals. One portion of this dish contains around 40g of protein, 53g of fat, and a total of 694 calories. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have oregano, zucchini, bell pepper, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper.

Ingredients you will need

Red Wine Vinegar

Salt And Pepper

Lemon Juice

Olive Oil

Mustard

Oregano

Equipment you will use

Grill

Whisk

Bowl

Transfer half of the dressing to a large bowl.

Equipment you will use

Bowl

Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss.

Ingredients you will need

Red Pepper

Salt And Pepper

Vegetable

Asparagus

Mushrooms

Green Onions

Zucchini

Onion

In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss.

Ingredients you will need

Vegetable

Equipment you will use

Grill Pan

Grill

Bowl

Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat.

Ingredients you will need

Salt And Pepper

Steak

Meat

Equipment you will use

Grill

Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.

Ingredients you will need

Vegetable

Steak

Meat

Equipment

Ingredients

Servings:

454grams

asparagus 1Tbsp

Dijon mustard 2Tbsps

fresh lemon juice 118milliliters

extra-virgin olive oil 1Tbsp

chopped oregano 2

1-inch-thick porterhouse steaks, 1 pound each 1

red bell pepper, cored and quartered 1

red onion, sliced 1/3 inch thick 1Tbsp

red wine vinegar 4servings

Salt and freshly ground pepper 1

scallions, roots trimmed and bottom 6 inches only 113grams

shiitake mushrooms, stemmed 2

zucchini, sliced on the diagonal 1/3 inch thick

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine. It has 5 out of 5 stars and a bottle costs about 25 dollars.