Recipe: T-Bone Steak and Vegetables

T-Bone Steak and Vegetables
1993 National Beef Cook-Off Recipe
Makes 2 servings

1 pound beef T-bone or Porterhouse steak, cut 1 inch thick
1 large all-purpose potato
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning
1 medium yellow squash, cut lengthwise in half
1 small red bell pepper, cut into 6 wedges
2 Tablespoons grated Parmesan cheese
Salt and pepper

Pierce potato with fork. Microwave on HIGH 3 minutes. Cool slightly; cut lengthwise into 4 wedges.

Meanwhile combine oil and Italian seasoning; brush on cut sides of vegetables. Sprinkle with cheese.

Place beef steak and vegetables on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil steak and vegetables 10 to 15 minutes until steak is medium-rare to medium doneness and vegetables are tender, turning steak and vegetables once. Season steak with salt and pepper, as desired.

Trim fat from steak. Remove bone; carve steak crosswise into slices. Serve with vegetables.