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:
- 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:
-
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 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.
-
Remove bones; carve steaks into slices. Season with salt and pepper, as desired. Serve beef with peppers.
Nutrition:
328 CALORIES
0 % *
6g SAT FAT
0 % DV **
29g PROTEIN
0 % DV
4.2 mg IRON
0 % DV
5.6 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 328 Calories; 198 Calories from fat; 22g 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 NE 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.
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