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Grilled Steak &
Colorful Peppers
2 beef Porterhouse or TBone steaks, cut 1 inch thick (approximately 2 pounds)
2 small red, yellow or green bell peppers, quartered
Parsley Pesto:
1/2 cup packed Italian jparsley leaves
4 large cloves garlic, crushed
3 tablespoons olive oil
In small bowl of food processor fitted with steel blade, combine pesto ingredients. Cover; process until parsley is finely chopped, scraping bowl frequently to combine ingredients.
Generously spread pesto onto both sides of beef steaks and peppers; place on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16. minutes until steaks are medium rare to medium doneness and peppers are tender, turning occasionally.
Trim fat from steak. Remove bone, carve steak crosswise into slices. Season with salt and pepper, as desired. Serve steak with peppers.
Makes four servings.
RCHS
Tuesday, Sept. 2: steak nuggets/rolls, macaroni and cheese, green beans and fruit or french bread pizza and fruit.
Wednesday, Sept. 3: hamburger, seasoned curly fries, chilled fruit or pizza and fruit.
Thursday, Sept. 4: spaghetti/garlic bread, steamed com and fresh fruit or turkey sub, french fries and fruit.
Friday, Sept. 5: chicken pattie on bun, parsley potatoes and garden peas of cheeseburger on bun, hash browns and fruit.
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