Name: Grilled Porterhouse Steak with Summer Vegetables
Yield: 4
Ingredients: 1/2 c. extra-virgin olive oil -; 2 tbsp. fresh lemon juice -; 1 tbsp. red wine vinegar -; 1 tbsp. Dijon mustard -; 1 tbsp. chopped oregano -; Salt and freshly ground pepper -; 2 medium zucchini -; 1 red onion -; 1 red bell pepper -; 1/4 lb. shiitake mushrooms -; 1 lb. asparagus -; 1 bunch scallions -; 2 1-inch-thick porterhouse steaks -

Ingredients for - Grilled Porterhouse Steak with Summer Vegetables

1. 1/2 c. extra-virgin olive oil

2. 2 tbsp. fresh lemon juice

3. 1 tbsp. red wine vinegar

4. 1 tbsp. Dijon mustard

5. 1 tbsp. chopped oregano

6. Salt and freshly ground pepper

7. 2 medium zucchini

8. 1 red onion

9. 1 red bell pepper

10. 1/4 lb. shiitake mushrooms

11. 1 lb. asparagus

12. 1 bunch scallions

13. 2 1-inch-thick porterhouse steaks

How to cook deliciously - Grilled Porterhouse Steak with Summer Vegetables

1 . Stage

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 . Stage

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 . Stage

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.