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Grilled Steaks With Garlic-rosemary Pesto

June 10, 2008 - 7:30am
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Grilled Steaks With Garlic-rosemary Pesto

Nutrition Facts

Serving Size½ of recipe
Total Fat 28.5 g
Saturated Fat 8 g
Sodium 405 mg
Total Carbohydrate 2 g
Dietary Fiber 0.5 g
Protein 50 g

Servings and Times

Marinating time 30 minutes to overnight

Ingredients and Preparation

Garlic cloves, chopped2
Rosemary leaves2 tablespoons
Parsley leaves¼ cup
Pine nuts2 tablespoons
Olive oil1 tablespoon
Salt¼ teaspoon
Freshly ground black pepper to taste
New York strip steak, visible fat removed and cut into 2 pieces¾ pound
  1. Directions
  2. Combine 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.
  3. Coat both sides of the steaks with paste. Cover and refrigerate 30 minutes to overnight.
  4. Prepare indoor or outdoor grill. Grill the steaks 7-9 minutes per side, or until they reach desired degree of doneness.
  5. 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

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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