Name: Lemon Basil Pesto Flat Iron Steak
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 cloves garlic; 2 cups fresh basil leaves, packed; 1/3 cup pine nuts; 1/2 cup extra-virgin olive oil; 1/2 cup Parmesan cheese, freshly grated; 1 1/2 tbsp fresh lemon juice; 3/4 tsp red pepper flakes; 6 fillets flat iron steak, 6 oz each; 2 cloves garlic, minced; 1 tsp kosher salt; 1/2 tsp black pepper

Steps

Chop garlic cloves in a food processor until minced. Add basil leaves and pine nuts and pulse a few times to combine. With the food processor running, slowly pour in extra-virgin olive oil, stopping once or twice to scrape down the sides. Add Parmesan cheese, lemon juice, and red pepper flakes and pulse until blended. Season with kosher salt and black pepper.
Preheat an outdoor grill to medium-high heat and lightly oil the grate.
Rub flat iron steaks with minced garlic and season with kosher salt and black pepper.
Grill flat iron steaks to the desired degree of doneness on the preheated grill, about 4 minutes per side for medium. Baste steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto.

Chef's notes

For medium doneness, pull flat iron steaks off the grill at an internal temperature of 135 F and let them rest 5 minutes; carryover cooking will bring them to 140 F. Make the pesto first so it is ready to baste immediately once the steaks hit the grill; the garlic in the rub benefits from 15 minutes of contact with the meat before grilling. The most common mistake is over-processing the pesto: pulse in short bursts after adding the Parmesan so the sauce stays slightly textured rather than turning into a smooth paste. If pine nuts are unavailable, toasted walnuts are a direct swap in the same amount and hold up equally well as a basting sauce on the grill. Leftover pesto can be pressed flat in a zip-lock bag with the air squeezed out and frozen for up to 3 months; store grilled steaks separately in an airtight container in the refrigerator for up to 3 days.

Source: desihannagan ↗ · rated ★ 4.4 by 37 people there

Lemon Basil Pesto Flat Iron Steak

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