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Grilled Steaks With Garlic-rosemary Pesto

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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

Directions

  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.
  • Exchanges

    5 lean meats; 3 fats

  • Side Suggestions: Grilled Corn on the Cob

    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.

  • Side Suggestions: Tossed Salad