Ingredients:
½ cup Italian parsley leaves
4 large cloves garlic, crushed
3 Tablespoons olive oil
2 Porterhouse or t-bone steaks, cut 1-inch thick (about 1 ½ – 2 lbs.)
2 small red, yellow and/or green bell peppers
Sea salt and pepper
Directions:
In a small bowl of food processor, combine parsley, garlic and oil. Cover; process until parsley is finely chopped, scraping bowl frequently to combine ingredients. Set aside.
Season beef steaks and quartered peppers with salt and pepper; place on broiler pan in oven or on the grill over medium. Grill, uncovered, 14 to 16 minutes for medium done steaks and peppers are tender, turning occasionally.
Trim fat from steak. Remove bone; carve steak crosswise into slices.
Top with parsley pesto and serve with peppers.
Makes 4 servings
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