Grilled Beef Steak & Colorful Peppers

A homemade parsley pesto is spread on steak and bell peppers for a vibrant flavor.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc; and a good source of selenium.

Recipe Ingredients:

2 beef Porterhouse or T-bone 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 large cloves garlic, minced
3 tablespoons olive oil

Cooking Directions:

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 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 | 162.7°C) to medium (160°F | 71.1°C) 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.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe 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.

Nutritional Information Per Serving (1/4 of recipe 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.

Recipe and photograph courtesy of The Beef Checkoff.