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Grilled Porterhouse Steak with Summer Vegetables
© Quentin Bacon

Grilled Porterhouse Steak with Summer Vegetables

  • ACTIVE: 45 MIN
  • SERVINGS: 4
  • FAST

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.

Plus: 20 Smart Tips for Everyday Grilling

  1. 1/2 cup extra-virgin olive oil
  2. 2 tablespoons fresh lemon juice
  3. 1 tablespoon red wine vinegar
  4. 1 tablespoon Dijon mustard
  5. 1 tablespoon chopped oregano
  6. Salt and freshly ground pepper
  7. 2 medium zucchini, sliced on the diagonal 1/3 inch thick
  8. 1 red onion, sliced 1/3 inch thick
  9. 1 red bell pepper, cored and quartered
  10. 1/4 pound shiitake mushrooms, stemmed
  11. 1 pound asparagus
  12. 1 bunch scallions, roots trimmed and bottom 6 inches only
  13. Two 1-inch-thick porterhouse steaks (1 pound each)
  1. Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss.
  2. In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss.
  3. Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.

Suggested Pairing

A massive, juicy steak, smoky from the grill, should be paired with a wine that has the oomph to accompany it. Argentinean Malbec is a great choice—full-bodied and spicy with a touch of smoky oak.

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