Grilled Steak with Pistou

Serve grilled beef steaks with boiled new potatoes. Pistou is the French version of Italian pesto sauce. Serve with boiled new potatoes and steamed vegetables
Yield 4 Servings Prep. Time 10 min Cooking Time 15 min Total Time 25 min


Here are the following ingredients:

  • 2 cloves garlic
  • 1 cup (250 mL) packed fresh basil leaves (about two 28-g packages)
  • ⅓ cup (75 mL) freshly grated Parmesan cheese
  • 1 tbsp (15 mL) tomato paste
  • 3 tbsp (45mL) olive oil
  • Salt and freshly ground pepper
  • 2 T-Bone Grilling Steaks, 1 inch (2.5 cm) thick (about 2¼ lb/1.125 kg)
  • 1 lemon, cut in half crosswise (optional)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/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.