GRILLED STEAKS AND TOMATOES WITH BASIL GARLIC BREAD

2 lb. T-Bone steaks, cut 1-inch thick (May use Porterhouse steaks cut 1: thick.)
3 Tbsp. olive oil
1 tsp. dried basil
1/2 tsp. garlic powder
8 oz. (one loaf) French bread
6 slices tomato, cut 3/4-inch thick
2 Tbsp. grated parmesan cheese

Combine oil, basil and garlic powder; reserve.

Place beef steaks on grid over medium coals. Grill steaks approximately 10 to 14 minutes for medium-rare to medium doneness, turning once. Season with salt and pepper, if desired.

Meanwhile cut bread in half lengthwise; brush 1 1/2 tablespoons basil mixture evenly on cut side of bread. Brush remaining basil mixture on one side of each tomato slice.

About five minutes before steaks are done, place bread, cut side down, and tomatoes on grid with steaks; grill 2 to 3 minutes.

Turn bread and tomatoes over; sprinkle with cheese. Continue grilling 1 to 3 minutes or until bread is golden brown and tomatoes are just heated through.

Cut bread diagonally into slices. Serve with bread and tomato slices.

Source: South Dakota Beef Industry Council