• Grilled Steaks With Garlic-rosemary Pesto

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 473
    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

    Servings 2
    Marinating time 30 minutes to overnight

    Ingredients and Preparation

    Ingredients Measures
    Garlic cloves, chopped 2
    Rosemary leaves 2 tablespoons
    Parsley leaves ¼ cup
    Pine nuts 2 tablespoons
    Olive oil 1 tablespoon
    Salt ¼ teaspoon
    Freshly ground black pepper to taste
    New York strip steak, visible fat removed and cut into 2 pieces ¾ pound
    1. 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.
    2. Coat both sides of the steaks with paste. Cover and refrigerate 30 minutes to overnight.
    3. Prepare indoor or outdoor grill. Grill the steaks 7-9 minutes per side, or until they reach desired degree of doneness.
    4. Let meat rest 5 minutes, and then serve.

    Exchanges5 lean meats; 3 fats

    Side Suggestions: Grilled Corn on the CobBrush 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

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