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
  • 330
    Cal
  • 29 g
    Protein

Ingredients & Cooking

Ingredients:

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.

Safe Handling Tips

Nutrition Information

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