Ingredients
2 beef porterhouse steaks - cut 1 inc, h thick
2 tbsp grated parmesan cheese
2 tbsp olive oil
1 tsp dried italian seasoning
1 medium zucchini, havled lengthwise
1 medium yellow squash - halved lengthwise
1 medium red bell pepper - cut into 8 strips, .
Directions
Preparation time: 25 min.
1. Combine cheese, oil and Italian seasoning; brush mixture on cut
sides of squash and inside of bell pepper.
2. Place beef steak and vegetables, cut side down, on rack in broiler
pan so surface of meat is 3 to 4 inches from heat. Broil 10 to 15
minutes for rare (140 F) to medium (160 F), turning once.
3. Season steak with salt and pepper, if desired.
4. Carve steaks into thick slices.
Serving Suggestion: Hot cooked pasta
Note: Recipe may also be prepared using boneless beef sirloin steak
cut
3/4 inch thick.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 4 servings
Porterhouse Steak & Italian Vegetables Recipe brought to you by Recipe Ideas
Categories: Italian; Meat; Vegetable
The History of Recipes
We are able to track the history of `recipes` way back into ancient history, in fact as far into history as the ancient Egyptians, and possibly even further than that. Having said that, mostly, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
As we move into The time of the romans around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into appetizers, main meal and desserts, something we still use today. Aspicius also describes how the Romans made use of many different spices and herbs, including some familiar names such as bay, mint and asafoetida. During the next few centuries, the rich families of Europe strove to offer the most exotic banquets, and consequentially cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the 19th century the formal cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down popular recipes of the day. By the advent of the 20th century, cooking publications are greatly in demand mostly due to better eduction, people having more spare time and a general increase in wealth. |
We hope you enjoy this Porterhouse Steak & Italian Vegetables recipe.
