From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for T Bone Steak and Zucchini Mix Grill.
T Bone Steak
4-16 oz Choice grade T-Bone Steaks, brought to room temperature
4 tsp kosher salt
2 tsp McCormick Smoked Paprika
1 ½ tsp McCormick coarse ground black pepper
¾ tsp McCormick onion powder
¾ tsp McCormick garlic powder
¾ tsp McCormick cayenne pepper
¾ tsp McCormick ground coriander
¾ tsp McCormick turmeric
Preheat grill to high heat and lightly oil the grates. Stir together all the seasonings mixing well, and set aside.
Rub the steak on both sides with the seasoning mixture. Cook on a preheated grill to your desired degree of doneness about 3 to 3 ½ minutes per side for medium-rare. Using a meat thermometer insert in the middle for a center reading of 140 to 145 for a medium done steak.
Let steak rest 2 to 3 minutes before cutting.
Zucchini Mix Grill
2 Tblspn extra olive oil
2 Tblspn fresh parsley, chopped
2 Tblspn oregano
2 Tblspn fresh basil, chopped
1 Tblspn balsamic vinegar|
1 tsp Kosher salt
½ tsp McCormick Coarse black pepper
3 cloves garlic, minced
1 each red onion, cut into wedges
2 each zucchini, sliced into strips
6 each portabellini mushrooms, cut in half|
1 each eggplant, sliced into ¼ inch round
1 each red bell pepper, cut into wedges
1 each yellow bell pepper, cut into wedges
In a large resealable plastic bag, mix olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, zucchini, mushrooms, eggplants and peppers into the bag. Seal and marinate 2 hours in the refrigerator, turning occasionally.
Preheat the grill for high heat.
Lightly oil the grill grate. Grill vegetables 6 minutes on each side, until tender. Then serve with T Bone steak.