WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Roasted Pepper Pesto Rubbed Grilled T-Bones

4          T-bone steaks
2          Tbsp.olive oil
                        salt and pepper
1          recipe Roasted Pepper Pesto (see recipe below)
4          fresh basil sprigs

Roasted Pepper Pesto:
1 cup roasted red peppers, peeled, seeded and chopped
1/4 cup garlic cloves, peeled
1/2 cup pine nuts, toasted
2 Tbsp.fresh basil, chopped
1 tsp. kosher salt
1/4 tsp. cayenne pepper
1 cup Parmesan cheese, grated
1 tablespoon lemon juice
1/2 cup olive oil

Combine all pesto ingredients except olive oil in food processor or blender, and puree until smooth. Next, add oil slowly in food processor until completely combined.

Preheat grill to medium. Brush steaks with olive oil and season with seasoning, or salt and pepper. Brush both sides of steaks with Roasted Pepper Pesto. Place steaks on grill and cook to desired doneness. (For a medium-rare steak about 8 minutes on first side and 6 to 7 minutes on second side.) When steaks are finished, brush both sides one final time with pesto. Serve steaks with dollop of unused pesto in center of each and garnish with fresh basil sprig. Serves 4.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2013 Wisconsin Energy Cooperative News