T-Bone Steaks With Grilled Vegetables And Steak Sauce

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2. T-Bone Steaks with Grilled Vegetables and Steak Sauce

T-Bone Steaks with Grilled Vegetables and Steak Sauce

Classic T-Bone Steaks are grilled alongside red peppers and mushroom kabobs. The entire meal is finished with a homemade steak sauce.

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Classic T-Bone Steaks are grilled alongside red peppers and mushroom kabobs. The entire meal is finished with a homemade steak sauce.

• 40 min
• 4SERVINGS
• 440Cal
• 32 gProtein

Test Kitchen Tips

Make sure your grill is clean (to prevent flare-ups) and the rack is well-oiled (to prevent sticking).

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Ingredients & Cooking

Ingredients:

• 2 beef T-Bone Steaks, cut 1 inch thick (about 2 pounds)
• 3 tablespoons mixed peppercorns (black, white, green and pink), coarsely ground
• 1 teaspoon salt
• 1/8 teaspoon ground red pepper
• 2 small red, yellow, orange or green bell peppers, cut into 6 wedges each
• 8 ounces medium button mushrooms
• 2 tablespoons olive oil
• Salt and pepper

Sauce:

• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 1 teaspoon minced garlic
• 3/4 cup ketchup
• 2 tablespoons packed brown sugar
• 1 tablespoon Worcestershire sauce

Cooking:

1. Combine mixed peppercorns, salt and red pepper in small bowl. Reserve 1 teaspoon for sauce. Press remaining pepper mixture evenly onto beef T-Bone Steaks. Toss bell peppers and mushrooms with oil to coat in a large bowl; season with salt and pepper, as desired. Thread mushrooms evenly onto two 12-inch metal skewers.
2. Place steaks in center of grid over medium, ash-covered coals; arrange bell peppers and mushroom kabobs around steaks. Grill steaks, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill bell peppers and mushrooms 12 to 15 minutes or until tender, turning occasionally.
3. Meanwhile prepare sauce. Melt butter in small saucepan over medium heat. Add onion and garlic; cook and stir 4 to 5 minutes or until tender. Stir in remaining sauce ingredients and reserved 1 teaspoon pepper mixture; bring to a boil. Reduce heat; simmer 3 minutes to blend flavors, stirring occasionally. Place in blender or mini food processor container. Cover; process until puréed.
4. Remove bones and carve steaks into slices. Serve with sauce.

Test Kitchen Tips

Make sure your grill is clean (to prevent flare-ups) and the rack is well-oiled (to prevent sticking).

Safe Handling Tips

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.
• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
• Cook Ground Beef to 160°F as measured by a meat thermometer.
• Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

Nutrition Information

Nutrition:

444 CALORIES

0 % *

8g SAT FAT

0 % DV **

32g PROTEIN

0 % DV

6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet ** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 444 Calories; 207 Calories from fat; 23g Total Fat (8 g Saturated Fat; 11 g Monounsaturated Fat;) 76 mg Cholesterol; 1212 mg Sodium; 28 g Total Carbohydrate; 3.3 g Dietary Fiber; 32 g Protein; 8.1 mg NE Niacin; 0.7 mg Vitamin B6; 2.5 mcg Vitamin B12; 6 mg Zinc; 16.3 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

Butcher Counter

T-Bone Steak Loin Primal

Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.

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