• 1 Tbs. garlic cloves, crushed
• 2 tsp. dried basil leaves
• 1 tsp. pepper
• 2 beef T-bone or Porterhouse steaks, well trimmed, cut 1 inch thick
• 1/4 cup grated Parmesan cheese
• 2 Tbs. olive oil
• 2 Tbs. red wine vinegar
• 2 red or yellow bell peppers, each cut into quarters
• 1 large red onion, cut crosswise into 1/2 inch slices

In a small bowl, combine first 3 ingredients and mix well. Remove 1 Tbs. plus 1 tsp. seasoning and press into both sides of beef steaks. Add cheese, oil and vinegar to remaining seasoning, mixing well; set aside. Place steaks in center of grid over medium ash-covered coals; arrange vegetables around steaks. Grill steaks uncovered 14-16 minutes for medium rare to medium doneness, turning occasionally. Grill peppers 12-15 minutes and onion 15-20 minutes or until tender, turning once. Brush vegetables with reserved cheese mixture during last 10 minutes of grilling. Season steaks with salt, as desired. Remove bones; carve steaks crosswise into thick slices. Serve with vegetables.

Per serving: calories 318, fat 23.0g, 65% calories from fat, cholesterol 46mg, protein 17.9g, carbohydrates 10.3g, fiber 1.7g, sugar 5.6g, sodium 129mg, diet points 8.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 0.0, Lean meat: 2.5, Fat: 2.9, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Merlot, or Burgundy.