- Parsley Pesto:
- 1/2 cup packed fresh Italian parsley leaves
- 4 large cloves garlic, minced
- 3 tablespoons olive oil
- 2 1/2 pounds Porterhouse or T-bone steaks, cut 1 inch thick
- 2 small red, yellow or green bell peppers, quartered
- Preheat barbecue grill. Place parsley, garlic, and olive oil in small bowl of food processor or blender container. Cover; process until finely chopped.
- Spread pesto on 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.
- Carve steaks. Season with salt and pepper. Serve with peppers.