Beef Recipes
Grilled Beef Steak & Colorful Bell Peppers
Total Preparation & Cooking Time: 35 minutes |
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| Ingredients: |
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2 |
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well-trimmed T-Bone steaks, cut 1 inch thick (about 1 pound each) |
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2 |
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small red, yellow or green bell peppers, cut into quarters |
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| Parsley Pesto: |
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1/2 |
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cup packed fresh Italian parsley leaves |
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4 |
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large cloves garlic, minced |
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3 |
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tablespoons olive oil |
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Instructions: |
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1. |
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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. |
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2. |
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Spread pesto generously on both sides of 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. |
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3. |
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Remove bones; carve steaks into slices. Season with salt and pepper, as desired. Serve beef with peppers. |
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Makes 4 servings. |
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Nutrition information per serving, using Porterhouse steak: 328 calories; 22 g fat (6 g saturated fat; 13 g monounsaturated fat); 69 mg cholesterol; 79 mg sodium; 3 g carbohydrate; 1.0 g fiber; 29 g protein; 5.3 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 4.2 mg iron; 21.7 mcg selenium; 5.6 mg zinc. |
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Nutrition information per serving, using T-bone steak: 320 calories; 20 g fat (5 g saturated fat; 12 g monounsaturated fat); 61 mg cholesterol; 86 mg sodium; 3 g carbohydrate; 1.0 g fiber; 29 g protein; 5.3 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 11.1 mcg selenium; 5.6 mg zinc |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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