2 (16-ounce) beef porterhouse steaks, cut 1-inch thick
2 cloves garlic, finely minced, divided use
1-1/2 teaspoons dried basil leaves, divided use
1/2 teaspoon coarse ground black pepper
1 tablespoon olive oil
1 large zucchini, cut into 2 x 1/2-inch pieces
1 small onion, cut into thin wedges
1-1/4 cups sliced fresh mushrooms
1/4 teaspoon salt
6 cherry tomatoes, cut in half
Season beef Porterhouse steaks with 1 clove of the garlic, 3/4 teaspoon of the basil and the pepper. Place steaks on grid over medium coals. Grill to desired doneness, turning once. (Steak cut 1-inch thick require about 16 minutes for rare; 20 minutes for medium. Steaks cut 1-1/2-inches thick require about 22 minutes for rare; 30 minutes for medium).
After turning steaks, heat oil in large heavy skillet on grid over coals. Add remaining clove garlic, zucchini and onion; cook and stir 4 to 5 minutes. Add mushrooms, salt and remaining basil; continue cooking 2 minutes, stirring frequently. Add tomatoes; heat thoroughly.
Serve steak with vegetables spooned over top or alongside.
Makes 4 servings.