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Provided By: Cattlemen's Beef Board and National Cattlemen's Beef Association
Serving Size: 4 servings
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Grilled Beef Steak & Peppers
2 beef Porterhouse or T-bone steaks, cut 1” 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 tablespoons olive oil
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1. Place pesto ingredients in small bowl of food processor or blender container. Cover; process until finely chopped.
2. 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.
3. Carve steaks. Season with salt and pepper. Serve with peppers.
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