Grilled T-Bone Steak with Vegetable Salad

Your grilling skills will no longer be kept a secret when the scent gets out, that you are whipping up a fantastic meal involving a juicy T-bone steak with a melange of grilled summer vegetables. There is no hiding the aroma of such a delicious cut of beef, so don’t be surprised if you attract a few visitors, even of the 4-legged kind.

The quality of the cut is critical to your grilling success, you have been forewarned. In the first instance, look for grass-fed beef, if that is not available, search for Angus. It has a superior flavor and you’ll find that it is finely marbled, creating a tender and juicy steak that is irresistible. If possible, ask your butcher to cut the T-bone, or porterhouse, to 1″ thick. Any less and you will lose out on those most mouthwatering forkfuls. However, it is possible to go with a thicker cut, say 1.5″, if you are after a more medium-rare steak with a generous bite.

Now that you have an ample, nourishing amount of protein on the menu, your mind may still wander back to the good old days of steak and fries. Be assured, there are plenty of Paleo fry options out there. Chipotle-glazed sweet potato fries are an absolute favorite, followed closely by herb parsnip fries. And let’s not forget that with an open mind, anything is possible. Here are 10 more vegetables that can be transformed into delectable Paleo fries.

Grilled T-Bone Steak with Vegetable Salad Recipe

Ingredients

• 4 T-bone steaks
• 2 tbsp. paprika
• 1 tbsp. granulated garlic
• 1 tbsp. granulated onion
• 1 tbsp. crushed coriander
• Sea salt and freshly ground black pepper

Grilled Vegetable Salad Ingredients

• 1 large zucchini, sliced
• 1/2 lb. button mushrooms, quartered
• 1 bell pepper, seeded and diced
• 1 large red onion, sliced
• 1/2 cup balsamic vinegar
• 1/2 cup olive oil
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, minced
• 1/4 cup fresh basil, minced
• Sea salt and freshly ground black pepper

Preparation

1. Preheat grill to medium-high heat.
2. In a bowl, combine the paprika, garlic, onion, coriander, and season to taste.
3. Season the steaks with the paprika mixture and let rest until they reach room temperature.
4. In a large bowl, combine all the ingredients for the grilled vegetable salad, and toss until everything is well covered.
5. Cook the vegetables in a vegetable basket on the grill, closed, stirring once in a while, for 4 to 5 minutes.
6. Grill the steaks to your desired doneness, 3 to 4 minutes per side for medium-rare, depending on the thickness.
7. Let the steaks rest for 2 to 3 minutes and serve with the vegetable salad.