Roasted Pepper Pesto Rubbed Grilled T-Bones

Prep time: 30 min

Cook time: 15 min

Serves: 4

Roasted Pepper Pesto Rubbed Grilled T-Bones

This recipe combines the fresh flavor of red peppers and pesto, the perfect complement to the Omaha Steaks T-Bone. Grill to perfection, top with a dollop of pesto and garnish with fresh basil for a fresh take on a the ultimate steak for a hearty appetite.

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T-Bone Steaks

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4 (18 oz.) steaks

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Ingredients

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

Roasted Pepper Pesto:
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

Preparation

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..

Roasted Pepper Pesto

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.