Grilled Steaks With Garlic-rosemary Pesto
|Serving Size||½ of recipe|
|Total Fat||28.5 g|
|Saturated Fat||8 g|
|Total Carbohydrate||2 g|
|Dietary Fiber||0.5 g|
|Marinating time||30 minutes to overnight|
|Garlic cloves, chopped||2|
|Rosemary leaves||2 tablespoons|
|Parsley leaves||¼ cup|
|Pine nuts||2 tablespoons|
|Olive oil||1 tablespoon|
|Freshly ground black pepper to taste|
|New York strip steak, visible fat removed and cut into 2 pieces||¾ pound|
- 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.
- 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.
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.
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