Ingredients

1/2 cup  extra-virgin olive oil 2 tablespoons  fresh lemon juice 1 tablespoon  red wine vinegar 1 tablespoon  Dijon mustard 1 tablespoon  chopped oregano salt and freshly ground pepper 2   medium zucchini sliced on the diagonal 1/3 inch thick 1   red onion sliced 1/3 inch thick 1   red bell pepper cored and quartered 1/4 pound  shiitake mushrooms stemmed 1 pound  asparagus 1 bunch  scallions roots trimmed and bottom 6 inches only 2   1-inch-thick porterhouse steaks  (1 pound each)

Description

Grilled Porterhouse Steak With Summer Vegetables, Recipe

View Full Recipe