SAMPLE RECIPES

Broiled Beef Porterhouse & Vegetable Dinner
Time: Preparation time: 5 minutes Cooking time: 28 to 30 minutes
Ingredients: 1 frozen beef Porterhouse steak, cut 1 inch thick (approx. 1 pound) 1 medium yellow squash, halved lengthwise* 1 small red bell pepper, cut into 8 wedges* 2 tablespoons grated Parmesan cheese 1 tablespoon olive oil ½ teaspoon Italian seasoning, crushed ½ teaspoon salt 1/8 teaspoon pepper
Procedure: Place frozen beef Porterhouse steak on rack in broiler pan so surface of meat is 4 to 5 inches from heat. Broil first side of steak 15 minutes. Meanwhile combine cheese, oil and Italian seasoning; spread evenly over vegetables. Turn steak; place squash, cut side up, and bell peppers around steak on rack in broiler pan. Broil second side of steak and vegetables 13 to 15 minutes for rare to medium and until vegetables are tender, turning vegetables once during cooking. Season steak with salt and pepper. Trim excess fat from steak; carve steak into slices. Serve steak slices with broiled vegetables. 2 to 3 servings. Directions for fresh steak: Place 1-inch thick beef Porterhouse steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat; place vegetables around steak as directed above. Broil steak and vegetables 10 to 15 minutes for rare to medium and until vegetables are tender, turning steak and vegetables once.
Notes: *One medium zucchini and 1 small green bell pepper may be substituted for yellow squash and red bell pepper. Note: A beef porterhouse steak will yield two to three 3-ounce cooked, trimmed servings per pound.
Nutrient Data: Nutrient data per serving: 261 calories; 26 g protein; 15 g fat; 5 g carbohydrate; 3.4 mg iron (19% U.S. RDA); 488 mg sodium; 71 mg cholesterol.

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