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Porterhouse Steak and Vegetable Brochettes
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Bifteck-aloyau-brochettes-legumes-234.jpg
PT15M
PT06M
PT21M
Heat the BBQ to medium.Thread vegetables on wooden skewers.In a bowl, mix oil, garlic, consommé; brush on vegetable brochettes.Cook porterhouse steak 3 minutes per side, to taste.Near the end of cooking, add your favourite seasonings.Cook on the BBQ brochettes 4 minutes per side.To pan-fryPreheat the ring until red.Put one T-bone in a cold frying pan.Put the frying pan on the hot ring; cook 6 to 8 minutes per side, to taste
4
Metro
4
2
5
4
4 porterhouse steaks
2 tomatoes halved
2 zucchinis, halved
2 yellow peppers, halved
1/4 cup (60 mL) olive oil
2 Tbsp. (30 mL) crushed garlic
1 Tbsp. (15 mL) beef consommé
Porterhouse Steak and Vegetable Brochettes
-
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Lactose-free
4
servings
0:15
Preparation
0:06
COOKING
0:21
TOTAL TIME
Ingredients
-
4
porterhouse steaks
-
2
tomatoes halved
-
2
zucchinis, halved
-
2
yellow peppers, halved
-
1/4 cup
(60 mL)olive oil
-
2 Tbsp.
(30 mL)crushed garlic
-
1 Tbsp.
(15 mL)beef consommé
Preparation
Heat the BBQ to medium.
Thread vegetables on wooden skewers.
In a bowl, mix oil, garlic, consommé; brush on vegetable brochettes.
Cook porterhouse steak 3 minutes per side, to taste.
Near the end of cooking, add your favourite seasonings.
Cook on the BBQ brochettes 4 minutes per side.
To pan-fry
Preheat the ring until red.
Put one T-bone in a cold frying pan.
Put the frying pan on the hot ring; cook 6 to 8 minutes per side, to taste
Source :
Metro
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
