Grilled T-Bone Steak with Pistou

Serve grilled T-Bone beef steaks with boiled new potatoes. Pistou is the French version of Italian pesto sauce. Serve with boiled new potatoes and steamed vegetables

Yields4 ServingsDifficultyIntermediatePrep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
 2 cloves garlic
 1 cup (250 mL) packed fresh basil leaves (about two 28-g packages)
 ⅓ cup (75 mL) freshly grated Parmesan cheese
 1 tbsp (15 mL) tomato paste
 3 tbsp (45mL) olive oil
 Salt and freshly ground pepper
 2 T-Bone Grilling Steaks, 1 inch (2.5 cm) thick (about 2¼ lb/1.125 kg)
 1 lemon, cut in half crosswise (optional)
Method
1

1. Chop garlic and basil in mini chopper or tall cup using an immersion blender, pulsing 10 to 20 times. Add Parmesan and tomato paste and pulse about 10 times or until blended. Add 2 tbsp (30 mL) of the oil and purée until blended; add enough of the remaining oil until desired consistency. If you prefer a thinner sauce, add a little water. Season with salt and pepper to taste. Set aside.

2

2. Pat steaks dry with paper towel and season with salt and pepper to your taste. Grill in a closed barbecue over medium-high heat, turning at least twice, for about 10 to 12 minutes for 1 inch (2.5 cm) thick steaks for medium-rare 145°F (63°C) at the least. Meanwhile, if desired, grill lemon halves, cut-side down, for about 4 minutes or until browned.

3

3. Transfer steaks to cutting board and let rest for 5 minutes. Slice across the grain and serve with grilled lemons (if using) and pistou on the side.

Tip
4

Be sure to let steaks rest for about 5 minutes after cooking so that the juices get the chance to settle before you serve or slice.

Nutrition
5

Per 1 cooked portion: about 450 Calories, 45g Protein, 28g Fat, 2g Carbohydrate, 370mg Sodium
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Choline
Source of: Potassium, Calcium, Thiamine, Magnesium
9g Saturated Fat, 0.5g Trans Fat, 2g Polyunsaturated Fat, 16g Monounsaturated Fat
Shopping List
6

Garlic
Fresh basil (about two 28-g packages)
1 lemon (optional)
2 T-Bone Grilling Steaks, 1 inch (2.5 cm) thick (about 2¼ lb/1.125 kg)
Olive oil
Tomato paste
Salt
Pepper
Parmesan cheese

 

Ingredients

Ingredients
 2 cloves garlic
 1 cup (250 mL) packed fresh basil leaves (about two 28-g packages)
 ⅓ cup (75 mL) freshly grated Parmesan cheese
 1 tbsp (15 mL) tomato paste
 3 tbsp (45mL) olive oil
 Salt and freshly ground pepper
 2 T-Bone Grilling Steaks, 1 inch (2.5 cm) thick (about 2¼ lb/1.125 kg)
 1 lemon, cut in half crosswise (optional)

Directions

Method
1

1. Chop garlic and basil in mini chopper or tall cup using an immersion blender, pulsing 10 to 20 times. Add Parmesan and tomato paste and pulse about 10 times or until blended. Add 2 tbsp (30 mL) of the oil and purée until blended; add enough of the remaining oil until desired consistency. If you prefer a thinner sauce, add a little water. Season with salt and pepper to taste. Set aside.

2

2. Pat steaks dry with paper towel and season with salt and pepper to your taste. Grill in a closed barbecue over medium-high heat, turning at least twice, for about 10 to 12 minutes for 1 inch (2.5 cm) thick steaks for medium-rare 145°F (63°C) at the least. Meanwhile, if desired, grill lemon halves, cut-side down, for about 4 minutes or until browned.

3

3. Transfer steaks to cutting board and let rest for 5 minutes. Slice across the grain and serve with grilled lemons (if using) and pistou on the side.

Tip
4

Be sure to let steaks rest for about 5 minutes after cooking so that the juices get the chance to settle before you serve or slice.

Nutrition
5

Per 1 cooked portion: about 450 Calories, 45g Protein, 28g Fat, 2g Carbohydrate, 370mg Sodium
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Choline
Source of: Potassium, Calcium, Thiamine, Magnesium
9g Saturated Fat, 0.5g Trans Fat, 2g Polyunsaturated Fat, 16g Monounsaturated Fat
Shopping List
6

Garlic
Fresh basil (about two 28-g packages)
1 lemon (optional)
2 T-Bone Grilling Steaks, 1 inch (2.5 cm) thick (about 2¼ lb/1.125 kg)
Olive oil
Tomato paste
Salt
Pepper
Parmesan cheese

Grilled T-Bone Steak with Pistou