| 4 beef T-Bone or
Porterhouse steaks, cut 1 inch thick 4 small red, yellow or green bell peppers, cut into quarters Green Onion and Garlic Butter Salt and pepper |
1. Place steaks and bell peppers on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes until steaks are medium rare to medium doneness and peppers are tender, turning occasionally. 2. Top each steak with 2 teaspoons Green Onion and Garlic Butter. Combine bell peppers with 2 tablespoons Green Onion and Garlic Butter in medium bowl; toss. Serve steaks with bell peppers. Season with salt and pepper, as desired. Makes 4 servings. |
Marinades
| Teriyaki Marinade | Barbecue Marinade |
| 1/2 c soy sauce | 1/2 c. chopped onion |
| 1 clove garlic, minced | 1 1/2 T. brown sugar (packed) |
| 2 T. brown sugar | 1 T. vegetable oil |
| 1/2 tsp. ground ginger | 1 T. prepared horseradish |
| 2 T. Worcestershire sauce | 1 T. water |
| 1 T. lemon juice | 1/4 tsp. coarse ground pepper |
Combine all ingredients and mix well. |
Cook onion and brown sugar in oil in small saucepan over medium heat until onion is tender, about 3 minutes. Add remaining ingredients and continue cooking over medium heat 3 to 4 minutes, stirring occasionally. Remove from heat; cool thoroughly before adding to beef. |