Grilled Beef Porterhouse Steaks & Colorful Peppers
A homemade parsley pesto is spread on beef Porterhouse Steak and bell peppers for a vibrant flavor and color.
-
30
min -
4
SERVINGS -
330
Cal -
29 g
Protein
Ingredients & Cooking
Ingredients:
- 2 beef Porterhouse Steaks, cut 1 inch thick (about 1 pound each)
- 2 small red, yellow or green bell peppers, cut into quarters
Parsley Pesto:
- 1/2 cup packed fresh Italian parsley leaves
- 4 teaspoons minced garlic
- 3 tablespoons olive oil
Cooking:
- Place pesto ingredients 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 Porterhouse 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. Season with salt and pepper, as desired. Serve beef with peppers.
Safe Handling Tips
Nutrition Information
Butcher Counter
T-Bone Steak Loin Primal
Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.
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