Porterhouse Steaks With Sun-dried Tomato Pesto

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup pine nuts
• 1 cup loosely packed fresh basil leaf
• 1/3 cup sun-dried tomato, oil-packed, drained
• 1/4 cup freshly grated parmesan cheese
• 1 medium garlic clove
• 1/2 teaspoon kosher salt
• 1/4 cup extra virgin olive oil
• 4 (12 -16 ounce) porterhouse steaks, 1 inch thick
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons extra virgin olive oil

Recipe

• 1 to make the pesto: in a medium skillet over medium heat, spread the pine nuts in a single layer and cook until lightly browned and toasted, about 5 minutes, stirring occasionally.
• 2 put the nuts in a food processor.
• 3 add all the remaining pesto ingredients except the oil.
• 4 pulse to create a coarse cornmeal consistency.
• 5 slowly add the oil andpulse until it is incorporated.
• 6 for a slightly looser consistency, add 1 to 2 tablespoons warm water as you pulse.
• 7 the finished pesto should have all the ingredients blended but not pureed.
• 8 season the steaks with salt and pepper on both sides, pressing the seasonings into the meat.
• 9 lightly brush or spray each side with the oil.
• 10 allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
• 11 grill over direct medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect medium heat). remove the steaks from the grill and let rest for 5 minutes.
• 12 serve each steak with a generous dollop of pesto on top.