Beef Steaks With Parmesan-Grilled Vegetables

Total preparation and cooking time: 30 minutes

2 Beef T-bone or Porterhouse steaks, cut 1 inch thick (about 2 pounds)
¼ cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 medium red or yellow bell peppers, quartered
1 large red onion, sliced (1/2-inch)

Seasoning:

1 tablespoons minced garlic
2 teaspoons dried basil
1 teaspoon pepper

1. Combine seasoning ingredients. Remove 4 teaspoons; press onto beef steaks. Add cheese, oil and vinegar to remaining seasoning; mix vell.
2. Place steak 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 bell peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once. Brush vegetables with cheese mixeture last 10 minutes.
3. Carve steaks. Season with salt and pepper. Serve with vegetables.

Makes 4  servings.

Beef Tenderloin Steaks with Blue Cheese Topping

Total preparation and cooking time: 25 minutes

4 beef tenderloin steaks, cut 1 inch thick (about 2 pounds)
1 large clove garlic, halved
½ teaspoon salt
2 teaspoons chopped fresh parskey

Topping:

2 tablespoons cream cheese
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
Dash ground white pepper

1. Combine topping ingredients in small bowl. Rub beef steaks beef garlic.
2. Place steaks on rack in broliler pan so surfase of beef in 2 or 3 inches from heat. Broi 13 to 16 minutes for  medium rare to medium doneness, turning once. One to two minutes before steaks are done, top evenly witch topping.
3. Season with salt; sprinkle with parsley.

Makes 4  servings.

Cook’s tips: to grill, place to grid over medium ash-covered coals. Grill, uncovered, 13  to 15  minutes for medium rare to medium doneness, turning occasionally. One minutes before steaks are done, top evenly witch topping.

Grilled Beef Steak &  Colorful Peppers

Total preparation and cooking time: 30 minutes

2 beef  Porterhouse or T-bone steaks, cut 1 inch thick (about 2 pounds)
2 small red, yellow or green bell peppers, quartered

Parskey Pesto:

½  cup packed fresh Italian parskey leaves
4 large cloves garlic, minced
3 tablespoons olive oil

1. Place pesto ingredients in small bowl of food processor or blender container. Cover process until finely chopped.
2. Spread pesto on beef steaks and bell pepper. Place steaks and peppers pr grid over medium ash-covered coals. Grill, uncovered, 14  to 16  minutes for medium rare to medium doneness, and until peppers are tender,  turning occasionally.
3. Carve steaks. Season with salt and pepper. Serve with peppers.

Makes 4  servings.

Cook’s tips:  to broil, place steaks and peppers on rack in broiler pan so surface o beef is 3 to 4 inches for head. Broil 15 to 20 minutes for medium rare to medium doneness, and until peppers are tender, turning once.

Teriyaki-Marinated Beef Steak

Total preparation and cooking time: 35  minutes

(Marinating time: 6 hours or overnight)

1 beef top round steak, cut 1 ½ inch thick (about 2 pounds)
¾  cup prepared teriyaki sauce
2 tablespoons dry sherry
1 tablespoon finely chopped fresh ginger

1. Combine teriyaki sauce, cherry and ginger in small bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinater in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steak; discared marinade. Place steak on grid over medium ash-covered coals. Grill, covered 25  to 28  minutes for medium rare doneness turning occasionally. Remove last 10 minutes. Crave into thin slices.

Makes 6 to 8 servings.

Cook’s tips:  To broil, place steakson rack in broiker pan so surface o beef is 3 to 4 inches for head. Broil 27 to 29 minutes for medium rare doneness, turning once.