![Grilled Porterhouse Steak with Summer Vegetables](https://cdn.statically.io/img/www.foodandwine.com/thmb/muK2E5oSSmwYXQiQ9muH8Fh9teo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200906-r-xl-grilled-porterhouse-steak-with-summer-vegetables-6425274599694ad1994dd44a070d5258.jpg)
Ingredients
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1/2 cup extra-virgin olive oil
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2 tablespoons fresh lemon juice
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1 tablespoon red wine vinegar
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1 tablespoon Dijon mustard
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1 tablespoon chopped oregano
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Salt and freshly ground pepper
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2 medium zucchini, sliced on the diagonal 1/3 inch thick
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1 red onion, sliced 1/3 inch thick
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1 red bell pepper, cored and quartered
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1/4 pound shiitake mushrooms, stemmed
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1 pound asparagus
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1 bunch scallions, roots trimmed and bottom 6 inches only
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Two 1-inch-thick porterhouse steaks (1 pound each)
Directions
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Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss.
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In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss.
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Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.
Suggested Pairing
A massive, juicy steak, smoky from the grill, should be paired with a wine that has the oomph to accompany it. Argentinean Malbec is a great choice—full-bodied and spicy with a touch of smoky oak.