Grilled Steaks and Tomatoes with Basil-Garlic Bread

Ingredients

• 2 T-bone or Porterhouse steaks, cut 1-inch thick
• 3 Tbsp. olive oil
• 1 tsp. dried basil leaves
• 1/2 tsp. garlic powder
• 1 loaf (8 oz.) French bread
• 6 tomato slices, 3/4 inch thick
• 2 Tbsp. grated Parmesan cheese

Instructions

Combine oil, basil and garlic powder; reserve.

Place steaks on grid over medium coals. Grill steaks 10 to 14 minutes for rare (140°F) to medium (160°F), turning once. Season with salt and pepper, if desired.

Meanwhile, cut bread in half lengthwise; brush 1 1/2 Tbsp. basil mixture evenly on cut side of bread. Brush remaining basil mixture on one side of each tomato slice.

About five minutes before steaks are done, place bread, cut-side down, and tomatoes on grid with steaks; grill 2 to 3 minutes. Turn bread and tomatoes over; sprinkle with Parmesan cheese.

Continue grilling 1 to 3 minutes or until bread is golden brown and tomatoes are just heated through. Carve steaks into thick slices. Serve with bread and tomato slices.

Suggestions

Porterhouse steaks are wonderful cuts for sharing...the strip on one side the tenderloin on the other.