Grilled Beef Porterhouse Steaks & Colorful Peppers

Name: Grilled Beef Porterhouse Steaks & Colorful Peppers
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: T-Bone Steak; bell peppers; fresh parsley; garlic; olive oil

A homemade parsley pesto is spread on beef Porterhouse Steak and bell peppers for a vibrant flavor and color.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 5

Cook Mode

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

Preparation

Step 1

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.
Step 2

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.
Step 3

Remove bones; carve steaks into slices. Season with salt and pepper, as desired. Serve beef with peppers.

Nutrition Information

328 Calories

0 %*

6g SAT FAT

0 %DV**

29g PROTEIN

0 %DV

4.2 mg IRON

0 %DV

5.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 328 Calories; 198 Calories from fat; 22g Total Fat (6 g Saturated Fat; 13 g Monounsaturated Fat;) 69 mg Cholesterol; 79 mg Sodium; 3 g Total Carbohydrate; 1 g Dietary Fiber; 29 g Protein; 4.2 mg Iron; 5.3 mg NE Niacin; 0.6 mg Vitamin B₆; 2.4 mcg Vitamin B₁₂; 5.6 mg Zinc; 21.7 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.