PESTO STEAK RECIPES
NEW YORK STEAKS WITH ROASTED GARLIC PESTO | RED MEAT ...
New York Steaks with Roasted Garlic Pesto
Provided by Jamie Purviance
Categories Red Meat
Total Time 5 hours 15 minutes
Prep Time 15 minutes
Cook Time 5 hours
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare the grill for indirect cooking over medium heat (350° to 450°F).
- Remove the loose, papery outer skin from the heads of garlic. Using a sharp knife, cut about ½ inch off the top to expose the cloves. Place each garlic head on a large square of heavy-duty aluminum foil and drizzle 1 tablespoon of the oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Brush the cooking grates clean. Grill the packets over indirect medium heat, with the lid closed, until the cloves are soft, 45 minutes to 1 hour. Set aside to cool.
- Place the rosemary, parsley, pine nuts, and chile peppers in a food processor. Process until the herbs are finely chopped. Squeeze out the garlic cloves into the food processor, being careful not to add any of the papery skin. Process just to incorporate the garlic. Transfer the mixture to a medium bowl and add ¼ cup oil, the lime zest, salt, and pepper. Mix well to create a paste.
- Spread the paste evenly on both sides of the steaks. Cover with plastic wrap and refrigerate for 2 to 4 hours. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Change the method and increase the temperature of the grill to direct cooking over high heat (450° to 550°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
- Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
Nutrition Facts : Calories calories
PESTO STEAK WITH BALSAMIC TOMATOES - OLIVEMAGAZINE
Ditch the jar and make your own fresh-as-can-be pesto for this low calorie, gluten free main for one. This sizzling sirloin steak and tangy tomato dish is quick and easy and takes just 20 minutes to whip up
Provided by OLIVEMAGAZINE.COM
Categories Healthy
Total Time 20 minutes
Number Of Ingredients 10
Steps:
- Mix half the garlic, a few basil leaves, the vinegar, 1 tsp oil and a grinding of pepper. Pour over the steak and leave to marinate for at least 30 minutes or longer in the fridge.
- Bring the steak up to room temperature. Put the pine nuts, parmesan, remaining basil and garlic, 1 tsp oil and 1 tbsp water in a small blender and whizz until smooth. Season. Heat a grill pan to high, remove the steak from the marinade and cook for 2-4 minutes on each side, or longer, if you like. Rest under foil.
- Put the tomatoes in a pan with the balsamic, and gently cook until they start to burst. Put the steak and tomatoes on a plate. Drizzle with any leftover balsamic, and add the pesto
Nutrition Facts : Calories 355 calories, FatContent 20 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 1 grams fibre, ProteinContent 34 grams protein, SodiumContent 0 milligram of sodium
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From noreciperequired.com
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From noreciperequired.com
Reviews 2.6
Total Time 60 minutes
Category Date Night
Cuisine American
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