Total Time: 30 minutes
- 2 beef steaks
- 2 bell peppers
- 1/2 Cup Italian parsley
- 4 cloves garlic
- 3 Tbsp olive oil
Place pesto ingredients (parsley, garlic, and olive oil) in a small bowl of a food processor or blender container. Cover; process until parsley is finely chopped, stopping and scraping the side of the 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 a 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.
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