Serves: 4
Total Calories: 156

VEGETABLES
8 ounces assorted fresh wild mushrooms or mushrooms, cut in half
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 poblano chile seeded, cut into strips
3 tablespoons butter, melted
2 garlic cloves, minced
STEAK
2 tablespoons olive oil
1/2 teaspoon coarsely ground assorted peppercorns or black peppercorn
1/4 teaspoon salt
4 (6 to 8-ounce) beef porterhouse steaks (3/4 inch thick)

1. GRILL DIRECTIONS: Heat grill. Place mushrooms, bell peppers and chile in disposable foil pan or in center of 18x12-inch sheet of heavy-duty foil. In small bowl, combine butter and garlic mix well. Pour butter mixture over vegetables. Cover pan with foil or seal packet securely using double-fold seals.

2. In small bowl, combine oil, peppercorns and salt mix well. Brush each steak with oil mixture.

3. When ready to grill, place steaks and vegetables on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 20 minutes or until steaks are of desired doneness and bell peppers are crisp-tender, turning steaks once. Serve vegetables with steaks.

TIP:*To broil steaks, place on broiler pan broil 4 to 6 inches from heat using times above as a guide, turning once. Cook vegetables in skillet over medium-high heat for 6 to 8 minutes, stirring occasionally.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 390 * Calories from Fat: 250 * % Daily Value: Total Fat: 28 g 43% * Saturated Fat: 10 g 50% * Cholesterol: 95 mg 32% * Sodium: 300 mg 13% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 29 g * Vitamin A: 30% * Vitamin C: 100% * Calcium: 2% * Iron: 25% * Dietary Exchanges: 1 Vegetable, 4 Lean Meat, 3 Fat

Nutritional Facts:

Serves: 4
Total Calories: 156
Calories from Fat: 135

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