Grilled Porterhouse Steak with Summer Vegetables

By carvalhohm

Chef Kerry Simon of Simon at Palms Place in Las Vegas grills steak and vegetables over a hot charcoal fire, then smokes a whole chicken over the smoldering coals to eat later.

Ingredients

• 1/2 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped oregano
• Salt and freshly ground pepper
• 2 medium zucchini, sliced on the diagonal 1/3 inch thick
• 1 red onion, sliced 1/3 inch thick
• 1 red bell pepper, cored and quartered
• 1/4 pound shiitake mushrooms, stemmed
• 1 pound asparagus
• 1 bunch scallions, roots trimmed and bottom 6 inches only
• 2 1-inch-thick porterhouse steaks (1 pound each)

Details

Servings 3
Preparation time 45mins
Cooking time 45mins
Adapted from recipe.com

Preparation

Step 1

1.Light charcoal grill. In small bowl, whisk olive oil with lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of dressing to large bowl. Add zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss.

2.In perforated grill pan, grill vegetables over high heat, tossing, until charred in spots, 10 minutes; return to bowl, add remaining dressing and toss.

3.Season steaks generously with salt and pepper. Grill steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer steaks to carving board and let rest for 5 minutes. Slice meat from bones and serve with grilled vegetables.