Grilled Steaks With Garlic-rosemary PestoEn Español (Spanish Version)
Serving Size½ of recipeCalories
28.5 gSaturated Fat8 gSodium
405 mgTotal Carbohydrate
2 gDietary Fiber0.5 gProtein
50 gServings2Marinating time30 minutes to overnightIngredientsMeasuresGarlic cloves, chopped2Rosemary leaves2 tablespoonsParsley leaves¼ cupPine nuts2 tablespoonsOlive oil1 tablespoonSalt¼ teaspoonFreshly ground black pepper to tasteNew York strip steak, visible fat removed and cut into 2 pieces¾ poundDirectionsCombine garlic, rosemary, parsley, and pine nuts in a blender or food processor until finely chopped. Drizzle in oil, and continue blending until it forms a thick paste. Transfer to a bowl, and stir in salt and pepper.Coat both sides of the steaks with paste. Cover and refrigerate 30 minutes to overnight.Prepare indoor or outdoor grill. Grill the steaks 7-9 minutes per side, or until they reach desired degree of doneness.Let meat rest 5 minutes, and then serve.
5 lean meats; 3 fats
Side Suggestions: Grilled Corn on the Cob
Brush 2 teaspoons melted butter over 2 ears of husked corn. Wrap each ear with aluminum foil and grill 10-15 minutes, turning occasionally, until tender.
Side Suggestions: Tossed Salad