Tasty coating for grilled steaks.
What you'll need
- 1/2 cup Italian parsley leaves
- 4 large cloves garlic, crushed
- 3 tbsp. olive oil
- 2 porterhouse or t-bone steaks, cut 1-inch thick (about 2 lbs.)
- 2 small red, yellow and/or green bell peppers
- Salt and pepper
How to make it
- In small bowl of food processor fitted with steel blade, combine parsley, garlic and oil. Cover; process until parsley is finely chopped, scraping bowl frequently to combine ingredients.
- Spread pesto generously onto both sides of beef steaks and quartered peppers; place on broiler pan in oven or on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes until steaks are medium rare to medium done and peppers are tender, turning occasionally.
- Trim fat from steak. Remove bone; carve steak crosswise into slices. Season with salt and pepper, as desired. Serve with peppers. Makes 4 servings.
