Grilled Steak & Colorful Peppers
Cut: T-bone Steak
Preparation Time: 5 Minutes
Cook Time: 25 minutes |
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Main Ingredients:
2 beef porterhouse or T-bone steaks, cut 1 inch thick (approximately 1 pound each)
2 small red, yellow or green bell peppers, quartered
Salt
Pepper
Parsley Pesto:
1/2 cup packed Italian parsley leaves
4 large cloves garlic, crushed
3 tablespoons olive oil
Directions:
- In small bowl of food processor fitted with steel blade, combine pesto ingredients. Cover and process until parsley is finely chopped; scrape bowl frequently.
- Generously spread pesto on both sides of beef steaks and peppers. Place on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes or until steaks are medium rare to medium doneness and peppers are tender; turn occasionally.
- Remove bone; carve steaks crosswise into slices. Season with salt and pepper, as desired. Makes 4 servings.
Recipe Tips:
- Approximately 30 minutes prior to grilling, prepare the charcoal fire so coals have time to reach medium temperature. At medium, the coals will be ash-covered. To check the temperature of the coals, spread the coals in a single layer. Carefully hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for medium heat. Position the cooking grid and follow recipe directions. For gas grills, consult the owner's manual for preheating instructions.
Recipe Notes:
Nutrition information for 1/4 of recipe: 336 calories; 31 g protein; 4 g carbohydrate; 22 g fat; 3.9 mg iron; 76 mg sodium; 57 mg cholesterol.
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