Grilled Beef Steak & Colorful Peppers
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 30 minutes
Yield: 4 servings
Ingredients
2 beef Porterhouse or T-bone steaks, cut 1 inch thick (about
2-1/2 pounds)
2 small red, yellow or green bell peppers, quartered
Parsley Pesto:
1/2 cup packed fresh Italian parsley leaves
4 large cloves garlic, minced
3 Tbs olive oil
Directions
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 and peppers
on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes for medium rare to
medium doneness and until peppers are tender, turning occasionally.
Carve steaks. Season with salt and pepper. Serve with peppers.
To broil, place steaks and peppers on rack in broiler pan so surface of
beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness and
until peppers are tender, turning once.
Nutrition facts
Serving Size 1 serving
Calories 588
Calories from Fat 319 (54%)
% Daily Value*
54%Total Fat 35g
52%Saturated
Fat 10.4g
Polyunsaturated Fat 2.1g
Monounsaturated Fat 19.2g
49%Cholesterol 147mg
7%Sodium 163mg
25%Potassium 862mg
2%Total
Carbohydrate 5g
6%Dietary
Fiber 1.5g
Sugars 3g
Sugar Alcohols 0g
122%Protein 61g