T-Bone Beef Steaks with Pistou
Serve grilled T-Bone beef steaks with boiled new potatoes. The Pistou recipe is the French version of Italian pesto sauce.
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. 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. Transfer steaks to cutting board and let rest for 5 minutes. Brush steaks with some of the pistou. Slice across the grain and serve with grilled lemons (if using) and pistou on the side.
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.
Ingredients
Directions
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. 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. Transfer steaks to cutting board and let rest for 5 minutes. Brush steaks with some of the pistou. Slice across the grain and serve with grilled lemons (if using) and pistou on the side.
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.
