Grilled Steak with Colorful Peppers
Works well with beef T-Bone or Porterhouse Steaks!
- Servings: 4
- Total time: 30 minutes
- 2 beef T-Bone steaks, cut 1 inch thick (about 1 pound each)
- 2 bell pepper
- ½ cup Italian parsley
- 4 cloves garlic
- 3 Tbsp olive oil
- Place pesto ingredients (parsely, garlic, and olive oil) in small bowl of food processor or blender container. Cover; process until parsley is finely chopped, stopping and scraping side of bowl as needed.
Spread pesto generously on both sides of beef steaks and bell peppers.
Place steaks and peppers on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness and until peppers are tender, turning occasionally.
Remove bones; carve steaks into slices.
Serve beef with peppers.
Nutrition information per serving:
Nutrition information per serving, using T-Bone steak: 320 calories; 20 g fat (5 g saturated fat; 12 g monounsaturated fat); 61 mg cholesterol; 86 mg sodium; 3 g carbohydrate; 1.0 g fiber; 29 g protein; 5.3 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 11.1 mcg selenium; 5.6 mg zinc.