Grilled Steaks and Tomatoes with Basil-Garlic Bread

Course : Grilling
Serves: 4
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32 ounces T-bone or Porterhouse steaks -- cut 1 inch thick
3 tablespoons olive oil
1 teaspoon dried basil leaves
1/2 teaspoon garlic powder
8 ounces loaf French bread
6 slices tomato -- 3/4 inch thick
2 tablespoons Parmesan cheese -- grated

Preparation / Directions:

Combine oil, basil and garlic powder; reserve. Place beef steaks on grid over medium coals. Grill steaks 10 to 17 minutes for rare (140F) to medium (160F), turning once. Season with salt and pepper, if desired. Meanwhile cut bread in half lengthwise; brush 1 1/2 tablespoons basil mixture evenly on cut side of bread. Brush remaining basil mixture on one side of each tomato slice. About five minutes before steaks are done, place bread, cut-side down, and tomatoes on grid with steaks; grill 2 to 3 minutes. Turn bread and tomatoes over; sprinkle with Parmesan cheese. Continue grilling 1 to 3 minutes or until bread is golden brown and tomatoes are just heated through. Cut bread diagonally into slices. Carve steaks into thick slices. Serve with bread and tomato slices.

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