Grilled Steaks With Garlic-rosemary Pesto

Adapted from CooksAid.com

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
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.

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

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