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.
Cook Time: 40 Minutes
Servings: 4
Ingredients: 14
Ingredients
Sauce:
Preparation
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Step 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.
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Step 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.
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Step 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.
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Step 4
Remove bones and carve steaks into slices. Serve with sauce.
Nutrition Information
444 Calories
8g SAT FAT
32g PROTEIN
0 mg IRON
6 mg ZINC
* 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.
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.
For more information on safe food handling and beef safety.
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