Porterhouse Steaks With Sun-Dried Tomato Pesto

Recipe by LAURIE
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the pesto: In a medium skillet over medium heat, spread the pine nuts in a single layer and cook until lightly browned and toasted, about 5 minutes, stirring occasionally.
  • Put the nuts in a food processor.
  • Add all the remaining pesto ingredients except the oil.
  • Pulse to create a coarse cornmeal consistency.
  • Slowly add the oil andpulse until it is incorporated.
  • For a slightly looser consistency, add 1 to 2 tablespoons warm water as you pulse.
  • The finished pesto should have all the ingredients blended but not pureed.
  • Season the steaks with salt and pepper on both sides, pressing the seasonings into the meat.
  • Lightly brush or spray each side with the oil.
  • Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
  • Grill over Direct Medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over Indirect Medium heat). Remove the steaks from the grill and let rest for 5 minutes.
  • Serve each steak with a generous dollop of pesto on top.
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