Grilled Beef Porterhouse Steaks & Colorful Peppers

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

  • 30
    min
  • 4
    SERVINGS
  • 328
    Cal
  • 29 g
    Protein

Ingredients & Cooking

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

Cooking:

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

Nutrition Information

Butcher Counter

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