Grilled Porterhouse Steak With Summer Vegetables Recipe

Name: Grilled Porterhouse Steak With Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 1 tablespoon Dijon mustard; 1 tablespoon chopped oregano; Salt and freshly ground pepper; 2 zucchini, sliced on the diagonal 1/3 inch thick; 1 red onion, sliced 1/3 inch thick; 1 red bell pepper, cored and quartered; 1/4 pound shiitake mushrooms, stemmed; 1 pound asparagus; 1 scallions, roots trimmed and bottom 6 inches only; 2 1-inch-thick porterhouse steaks, 1 pound each

Servings: persons

1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped oregano
Salt and freshly ground pepper
2 zucchini, sliced on the diagonal 1/3 inch thick
1 red onion, sliced 1/3 inch thick
1 red bell pepper, cored and quartered
1/4 pound shiitake mushrooms, stemmed
1 pound asparagus
1 scallions, roots trimmed and bottom 6 inches only
2 1-inch-thick porterhouse steaks, 1 pound each

1
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. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss.
2
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.
3
Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. 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.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, and more.

Yes, Grilled Porterhouse Steak With Summer Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Porterhouse Steak With Summer Vegetables

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