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      Good Life, Good Food: T-Bone Steak with Balsamic Grilled Veggies

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for T-Bone Steak and Balsamic Grilled Veggies.

      \T-Bone Steak with Garlic and Peppers


      2 ea 12 to 16 oz Choice T-Bone Steaks

      2 Tblspn kosher salt

      2 Tblspn coarse black pepper

      For the Garlic and Peppers

      1/4 Cup extra virgin olive oil

      2 ea green bell peppers, cleaned seeded and cut into thin strips

      1 ea yellow bell pepper, cleaned seeded and cut into thin strips

      2 Tblspn chopped garlic

      1/4 Cup parsley


      Preheat grill to medium high

      Season WELL with kosher salt and coarse black pepper your T-Bones. Let steaks set out for 15 to 20 minutes before cooking to remove the chill. Place on grill and grill 4-6 minutes per side for medium rare. Turn steak one 3/4 turn to mark steak, and flipping once.

      In a cast iron skillet, heat the oil, when the oil is hot add the peppers, garlic and parsley. Cook over high heat until garlic and peppers begin to brown, about 2 minutes. Remove from the skillet and serve over the steaks immediately.

      The beauty of this dish, is the spontaneity! The flavors come together quickly and create a fantastic summer time dish. Enjoy!!

      Balsamic Grilled Veggies


      Balsamic Glaze

      1 1/2 Cup balsamic vinegar

      1 Tblspn brown sugar

      2 Tblspn honey


      1/2 Cup balsamic vinegar

      1/4 Cup extra virgin olive oil

      1 Tblspn kosher salt

      1 Tblspn coarse black pepper

      1 tspn chopped garlic

      2 ea zucchini squash, cut length wise

      2 ea carrots, cut length wise

      1ea red onion, cut into rounds, 1/8 inch thick


      Heat grill to medium high, and brush with oil

      In a gallon resealable bag, add balsamic vinegar, oil, kosher salt, coarse black pepper and garlic. Add carrots and onions, remove air from bag and let marinate 20 to 30 minutes. Add zucchini and let marinate an additional 10 minutes.

      For the glaze:

      In a medium sautà pan over medium heat, add vinegar, sugar and honey. Let simmer 15 to 20 minutes, until it reduces by half. Keep warm for glazing and grilling.

      On the oiled grill, add onions and carrots, brushing with glaze and cooking for 4 to 6 minutes mark and brown evenly on both sides.

      Add zucchini to grill and cook for 2 minutes a side, brushing with glaze. Remove and mix all vegetables, drizzle with glaze before serving with your grilled steak, chicken or fish! Enjoy!