Flat Iron Steaks with Parmesan Grilled Vegetables
Cut: Flat Iron / Top Blade Steak
Preparation Time: 5 Minutes
Cook Time: 10-20 minutes |
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Main Ingredients:
4 beef flat iron (top blade)steaks or 2 T-bone or Porterhouse steaks, cut 1-inch thick (about 2 pounds)
1/4 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 Ingredients:
1 tablespoon minced garlic
2 teaspoons dried basil
1 teaspoon pepper
Directions:
- Combine seasoning ingredients. Remove 4 teaspoons; press onto beef steaks. Add cheese, oil and vinegar to remaining seasoning; mix well.
- Place steaks in center of grid over medium, ash-covered coals; arrange vegetables around steaks. Grill flat iron steaks, covered, 10 to 14 minutes (T-bones/porterhouses, 14-16 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 mixture during last 10 minutes.
- Carve steaks. Season with salt and pepper. Serve with vegetables. Makes 4 servings.
Recipe Tips:
- To broil, place steaks and vegetables on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness and until vegetables are tender, turning once. Brush vegetables with cheese mixture during last 3 to 4 minutes.
Recipe Notes:
Serving Suggestion: Slice steak thin and serve on Paesano (Italian) bread with grilled vegetables as a tasty grilled steak sandwich.
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