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
Ingredients4-16 oz Choice grade T-Bone Steaks, brought to room temperature4 tsp kosher salt2 tsp McCormick Smoked Paprika1 1/2 tsp McCormick coarse ground black pepper 3/4 tsp McCormick onion powder 3/4 tsp McCormick garlic powder 3/4 tsp McCormick cayenne pepper 3/4 tsp McCormick ground coriander 3/4 tsp McCormick turmeric
PreparationPreheat 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 1/2 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
Ingredients2 Tblspn extra olive oil2 Tblspn fresh parsley, chopped2 Tblspn oregano2 Tblspn fresh basil, chopped1 Tblspn balsamic vinegar|1 tsp Kosher salt 1/2 tsp McCormick Coarse black pepper3 cloves garlic, minced1 each red onion, cut into wedges2 each zucchini, sliced into strips6 each portabellini mushrooms, cut in half|1 each eggplant, sliced into 1/4 inch round1 each red bell pepper, cut into wedges1 each yellow bell pepper, cut into wedges
PreparationIn 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.