Porterhouse Steaks With Sun-Dried Tomato Pesto Recipe

Name: Porterhouse Steaks With Sun-Dried Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pine nuts; 1 cup loosely packed fresh basil leaf; 1/3 cup sun-dried tomato, oil-packed, drained; 1/4 cup freshly grated parmesan cheese; 1 medium garlic clove; 1/2 teaspoon kosher salt; 1/4 cup extra virgin olive oil; 4 (12 -16 ounce) porterhouse steaks, 1 inch thick; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 2 tablespoons extra virgin olive oil

Servings: persons

1/4 cup pine nuts
1 cup loosely packed fresh basil leaf
1/3 cup sun-dried tomato, oil-packed, drained
1/4 cup freshly grated parmesan cheese
1 medium garlic clove
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
4 (12 -16 ounce) porterhouse steaks, 1 inch thick
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil

1
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.
2
Put the nuts in a food processor.
3
Add all the remaining pesto ingredients except the oil.
4
Pulse to create a coarse cornmeal consistency.
5
Slowly add the oil andpulse until it is incorporated.
6
For a slightly looser consistency, add 1 to 2 tablespoons warm water as you pulse.
7
The finished pesto should have all the ingredients blended but not pureed.
8
Season the steaks with salt and pepper on both sides, pressing the seasonings into the meat.
9
Lightly brush or spray each side with the oil.
10
Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
11
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.
12
Serve each steak with a generous dollop of pesto on top.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup pine nuts, 1 cup loosely packed fresh basil leaf, 1/3 cup sun-dried tomato, oil-packed, drained, 1/4 cup freshly grated parmesan cheese, and more.

Yes, Porterhouse Steaks With Sun-Dried Tomato Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Porterhouse Steaks With Sun-Dried Tomato Pesto

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