PORTERHOUSE STEAKS WITH SUN-DRIED TOMATO PESTO

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Porterhouse Steaks With Sun-Dried Tomato Pesto image

I love steak (esp on the grill)and am always on the look out for recipes. This comes off a BBQ/grilling website and is very good. The pesto adds a nice topping flavor to the grilled steaks. I have done these on the countertop grill and on the campfire also with no change.

Provided by LAURIE

Categories     Steak

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup pine nuts
1 cup loosely packed fresh basil leaf
1/3 cup sun-dried tomato, oil-packed, drained
1/4 cup freshly grated parmesan cheese
1 medium garlic clove
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
4 (12 -16 ounce) porterhouse steaks, 1 inch thick
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil

Steps:

  • To make the pesto: In a medium skillet over medium heat, spread the pine nuts in a single layer and cook until lightly browned and toasted, about 5 minutes, stirring occasionally.
  • Put the nuts in a food processor.
  • Add all the remaining pesto ingredients except the oil.
  • Pulse to create a coarse cornmeal consistency.
  • Slowly add the oil andpulse until it is incorporated.
  • For a slightly looser consistency, add 1 to 2 tablespoons warm water as you pulse.
  • The finished pesto should have all the ingredients blended but not pureed.
  • Season the steaks with salt and pepper on both sides, pressing the seasonings into the meat.
  • Lightly brush or spray each side with the oil.
  • Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
  • Grill over Direct Medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over Indirect Medium heat). Remove the steaks from the grill and let rest for 5 minutes.
  • Serve each steak with a generous dollop of pesto on top.

Nutrition Facts : Calories 1088.7, Fat 86.9, SaturatedFat 27.6, Cholesterol 219.8, Sodium 1025.3, Carbohydrate 4.7, Fiber 1.4, Sugar 2.1, Protein 69.9

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