Grilled Porterhouse Steaks and Colorful Peppers
- 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 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.
- Remove bones; carve steaks into slices. Season with salt and pepper, as desired. Serve beef with peppers.
Black Canyon® Angus Beef Ribeye Steaks (1-inch thick) may be used to prepare this recipe. Grill, covered, 10 to 14 minutes (over medium
Nutrition information per serving: 328 Calories; 22 g Total Fat (6 g Saturated Fat; 13 g Monounsaturated Fat); 69 mg Cholesterol; 79 mg Sodium; 3 g Total Carbohydrate; 1 g Dietary Fiber; 29 g Protein; 4.2 mg Iron; 5.3 mg Niacin; 0.6 mg Vitamin B6; 2.4 mcg Vitamin B12; 5.6 mg Zinc; 21.7 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.