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Roasted Pepper Pesto Rubbed Grilled T-Bones
Recipe Categories: All Recipes | Porterhouse Steak | T-Bone Steak | Salads | Steaks | BBQ and Grilling
Featured Omaha Steaks Product
- 4 Each T-Bone Steaks
- 2 Tbsp Olive Oil
- 1/4 Cup Omaha Steaks Private Reserve Seasoning or Salt and Pepper
- 1 Recipe Roasted Pepper Pesto
- 4 each Fresh Basil Sprigs
Makes about 2 cups
- 1 Cup Roasted Red Peppers peeled, seeded and chopped
- 1/4 Cup Garlic Cloves Peeled
- 182 Cup Pine nuts Toasted
- 2 Tbsp. Fresh Chopped Basil
- 1 tsp Kosher Salt
- 1/4 tsp Cayenne Pepper
- 1 cup Parmesan Cheese Grated
- 1 Tbsp Lemon Juice
- 1/2 Cup Olive Oil
- Preheat grill on medium.
- Place carrots and 2 tablespoons water in large nonstick skillet. Cover; cook 8 to 10 minutes or until water has evaporated; add squash. Drizzle with oil; toss to coat evenly. Continue to cook, uncovered, 6 to 8 minutes or until vegetables are crisp-tender and beginning to brown, stirring occasionally. Season with salt, as desired.
- Brush steaks with olive oil and season with Omaha Steaks Private Reserve Seasoning or salt and pepper.
- Brush both sides of steaks with Roasted Pepper Pesto.
- Place steaks on the grill and cook to desired doneness. (For a Medium Rare steak about 8 minutes on the first side and 6-7 minutes on the second side.)
- When steaks are finished brush both sides one final time with un-used pesto.
- Serve steaks with a dollop of un-used pesto in the center of each steak and garish with a fresh Basil Sprig..
- Combine all ingredients but the Olive Oil in a food processor or a blender and purée until smooth.
- Next add the oil slowly in a thin stream with the food processor running until it is completely combined.
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