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Grilled Steaks


      2 T-bone steaks, or Porterhouse steaks, cut 1 inch thick
      3 tablespoons olive oil
      1 teaspoon dried basil, leaves
      1/2 teaspoon garlic powder
      1 8 oz. loaf French bread
      6 tomato slices, 3/4 inch thick
      2 tablespoons grated Parmesan cheese


    Combine oil, basil and garlic powder; reserve. Place beef steaks on grid over medium  coals. Grill steaks 10 to 14 minutes for rare (140 degrees) to medium (160 degrees),  turning once. Season with salt and pepper, if desired. Meanwhile cut bread in half  lengthwise; brush with 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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