Tonight's Dinner: Steak and pesto recipe
Everyone's used to having pesto with pasta. And while it is delicious on top of all those noodles, it brings a new and exciting flavor to grilled steak as well.
I'm a big carnivore. I don't discriminate either. It doesn't matter to me if it's pork, chicken or steak. If it's a meat (and it's prepared properly), I'm going to eat it. Actually I'm going to devour it and enjoy every single minute of the experience. But since I've had a lot of different kinds of steak and chicken that have been prepared every way imaginable, I'm always on the lookout for something a little different, something that will be delicious but still get me excited about eating it.Real Simple's steak and pesto did just that.
I've had pesto more times than I can count. But I usually have it on top of pasta. I'd never even thought of serving it over steak. But the oil and basil combination add a wonderful flavor to the simple grilled piece of meat. And since the basil is spooned over the steak, there's absolutely no need to marinate the meat before cooking it. A little salt and pepper along with the pesto sauce are all you need to make this a delicious (and light) steak dinner.
Steak and pesto
- 1/4 cup basil
- 1/4 cup arugula
- 3 garlic cloves, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
- 4 thin boneless New York Strip steaks
- Combine the basil, arugula and garlic in a food processor and pulse until finely chopped. With the processor running, slowly pour in the oil and add salt and pepper; set aside.
- Heat one tablespoon of oil in a large grill pan over medium-high heat. Season the steaks with salt and pepper and cook to desired doneness, about four minutes per side for medium-rare. Transfer steaks to serving plates and let rest for five minutes.
- Spoon the pesto over each steak and serve with your favorite green vegetable or salad.