Porterhouse with Pesto

Beef cut: Porterhouse or T-Bone

Total preparation & cooking time: 30 minutes

Serves 4

porterhouse-pesto

Ingredients

For the meat
2 well-marbled beef Porterhouse or T-Bone steaks, cut 1 1/2 inches thick (about 2 pounds)
2 small red, yellow or green peppers, cut into quarters

For the Parsley Pesto
1 cup packed fresh Italian parsley leaves
4 large cloves garlic, minced
3 tablespoons olive oil

Directions

  • 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 side of beef steaks and bell peppers.
  • Place steaks and bell 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.
  • Remove bones; carve steaks into slices. Season with salt and pepper, as desired. Serve beef with bell peppers.