Lemon Basil Pesto Flat Iron Steak

Eve Peterson (AKA-POETGRL)


Lemon and basil combine nicely into a pesto topping for steaks.


★★★★★ 1 vote



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  • 4 clove
  • 1 1/2 Tbsp
    fresh lemon juice
  • 2 c
    packed fresh basil leaves
  • 3/4 tsp
    red pepper flakes
  • 1/3 c
    pine nuts
  • 6
    6 ounce flat iron steaks
  • 1/2 c
    olive oil, extra virgin
  • 2
    large cloves garlic, minced
  • 1/2 c
    grated parmesan cheese
  • dash(es)
    salt and pepper

How to Make Lemon Basil Pesto Flat Iron Steak


  1. Chop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the parmesan cheese, lemon juice, and red pepper flakes into the food processor, and pulse until blended. Season to taste with salt and pepper.
  2. Rub the flat iron steaks with 2 cloves minced garlic, season to taste with salt and pepper, then set aside. Preheat an outdoor grill for medium high heat and lightly oil grate.
  3. Grill the steaks to desired degree of doneness on preheated grill, about 4 minutes per side for medium. Baste the steaks occasionally with a little pesto sauce, once done, serve topped with remaining pesto.

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About Lemon Basil Pesto Flat Iron Steak

Course/Dish: Beef, Steaks and Chops

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