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Porterhouse with Roasted Garlic Pesto

When roasted garlic loses its sharpness and takes on a mellow and earthy creamy tone, it’s perfect to spread on steak. Enhanced with rosemary and salty Parmesan cheese, this steak is rich without being heavy. Serve as the main course to a gluten-free dinner.

Serves 4
Ready in 50 mins
Prep time 5 mins
Cooking time 45 mins
372 calories per serving


> 1 garlic bulb
> 1 tbsp extra virgin olive oil
> 2 tsp chopped fresh rosemary
> 1 tbsp grated Parmesan
> 1 3/4 lb porterhouse steak, 1-inch thick


Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F-350°F).
For the garlic pesto, cut the top off the garlic bulb to expose the cloves. Place on a sheet of heavy-duty foil. Drizzle garlic with oil and sprinkle with rosemary. Wrap foil around garlic; seal. Place garlic packet on grill. Grill 30 minutes or until very soft.
Squeeze garlic from cloves into a small bowl; add oil and rosemary from foil. Stir in Parmesan; set aside.
Season steak with salt and pepper to taste; place on grill. Grill 7-9 minutes per side for medium-rare (145°F) or to desired doneness. Remove from grill. Spread steak with garlic pesto, allow to rest 5 minutes, cut and serve.


If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free.

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