Tuscan beef porterhouse steaks
Serves: 4 | Preparation Time: 5 mins | Cooking Time: 10 minutes
4x Tasman yearling beef porterhouse steaks (about 200g each)
2 tbsp Tuscan Seasoning or dried basil
1 tbsp balsamic vinegar
2 medium zucchini, sliced lengthways
2 medium capsicums, quartered
3 medium tomatoes, cut into thick slices
- Brush each steak lightly with a little oil. Season steaks with the Tuscan seasoning, or with a little salt, pepper and basil. Combine the olive oil and balsamic vinegar, brush over the vegetables.
- Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks. Cook on one side until the first sign of moisture appears. Turn steaks once only. Barbecue the vegetables for a few minutes on each side while the steaks cook.
- Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
- Remove steaks from heat, loosely cover with foil and rest for 5 minutes. Pile vegetables on serving plates, slice steak and place on top of the vegetables to serve.