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| h2u > Health Library |
Grilled Steaks With Garlic-rosemary PestoAdapted from CooksAid.com | 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 | 2 | | Marinating time | 30 minutes to overnight |
| 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 |
- Directions
- 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. Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition. Copyright © EBSCO Publishing. All rights reserved. |
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