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Grilled Beef Steaks and Colorful Peppers
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Ingredients
- 2 beef Porterhouse or T-Bone steaks, cut 1" thick (2 lb)
- 2 red, yellow or green bell peppers, quartered
- Parsley Pesto:
- 1/2 cup packed fresh Italian parsley leaves
- 4 large cloves garlic, minced
- 3 tbsp olive oil
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Preparation:
- Place pesto ingredients in small bowl of food processor or blender container.
- Cover; process until finely chopped.
- Spread pesto on beef steaks and bell peppers.
- Place steaks on grid over medium, ash-covered coals.
- Place peppers around steaks.
- Grill steaks, uncovered, 14 to 16 minutes for medium rare to medium doneness, turning occasionally.
- Grill peppers until tender, turning occasionally.
- Carve steaks; season with salt and pepper.
- Serve with peppers.
4 servings
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To Broil:
- Place steaks on rack in broiler pan so surface of beef is 3" to 4" from heat.
- Place peppers around steaks.
- Broil steaks 15 to 20 minutes for medium rare to medium doneness, turning once.
- Broil peppers until tender, turning as needed.
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