Grilled Beef Steak & Colorful Peppers
A homemade parsley pesto is spread on steak and bell peppers for a vibrant flavor.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc; and a good source of selenium.
2 beef Porterhouse or T-bone steaks, cut 1 inch thick (about 1 pound each)
2 small red, yellow or green bell peppers, cut into quarters
1/2 cup packed fresh Italian parsley leaves
4 large cloves garlic, minced
3 tablespoons olive oil
- 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 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 | 162.7°C) to medium (160°F | 71.1°C) 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe using Porterhouse steak): 328 calories; 22 g fat (6 g saturated fat; 13 g monounsaturated fat); 69 mg cholesterol; 79 mg sodium; 3 g carbohydrate; 1.0 g fiber; 29 g protein; 5.3 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 4.2 mg iron; 21.7 mcg selenium; 5.6 mg zinc.
Nutritional Information Per Serving (1/4 of recipe using T-Bone steak): 320 calories; 20 g fat (5 g saturated fat; 12 g monounsaturated fat); 61 mg cholesterol; 86 mg sodium; 3 g carbohydrate; 1.0 g fiber; 29 g protein; 5.3 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 11.1 mcg selenium; 5.6 mg zinc.
Recipe and photograph courtesy of The Beef Checkoff.