Ingredients Jump to Instructions ↓

  1. 1/2 cup Italian parsley leaves

  2. 4 large cloves garlic, crushed

  3. 3 tbsp. olive oil

  4. 2 porterhouse or t-bone steaks, cut 1-inch thick (about 2 lbs.)

  5. 2 small red, yellow and/or green bell peppers Salt and pepper

Instructions Jump to Ingredients ↑

  1. 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.


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