- 4 T-Bone or Porterhouse steaks, cut about 1 inch thick
- 4 small red, yellow or green bell peppers, cut into quarters
- 1/4 cup salted butter, very soft
- 2 tablespoons finely chopped green onion
- 1 teaspoon garlic, minced
- Salt and freshly ground black pepper
Place steaks and bell peppers on grill 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.
Meanwhile, combine butter, green onion and garlic in small bowl. Stir with fork until uniformly blended.
Top each steak with 2 tablespoons of butter mixture.
Combine bell peppers with 2 tablespoons butter mixture in medium bowl; toss.
Serve steaks with bell peppers. Season with salt and pepper, as desired.
Recipe reprinted by permission of txbeef.org. All rights reserved.
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