Spiral Steaks With Pesto Olives And Tomatoes Recipes

STEAK WITH SPICY OLIVE PESTO

Steps:

• Pound the steak on both sides with a meat tenderizer or pierce with a fork. Transfer to a large resealable plastic bag; add 2 tablespoons olive oil, the lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Seal the bag and shake to coat; marinate in the refrigerator, 2 to 8 hours.
• Meanwhile, make the pesto: Toast the pine nuts in a small skillet over medium-high heat, tossing occasionally, until slightly golden, about 3 minutes; let cool. Pulse the parsley, garlic and red pepper flakes in a food processor until almost smooth. Add the toasted pine nuts, cheese and 5 tablespoons olive oil and pulse until combined. Transfer to a bowl and stir in 3 tablespoons water and the olives; season with salt.
• Remove the steak from the marinade and pat dry. Bring to room temperature, about 30 minutes.
• Heat a large cast-iron or other heavy skillet over medium-high heat; add the remaining 1 tablespoon olive oil, then add the steak and cook until a dark crust forms, about 7 minutes. Turn and cook until a thermometer inserted into the center of the steak (from the side) registers 130 degrees F for medium rare, about 8 more minutes. Transfer to a cutting board and let rest 10 minutes.
• Brush the steak with some of the pesto. Thinly slice against the grain and serve with the remaining pesto.

TRE COLORE PESTO AND GRILLED STEAK WITH QUICK ROASTED TOMATOES AND GARLIC

Steps:

• Position a rack in the center of the oven and preheat the oven to 500 degrees F (or the highest setting).
• Bring the steaks to room temperature.
• Meanwhile, remove 1 garlic clove from the bulb and finely grate. Remove the other cloves with the skin still intact and spread them on a baking sheet along with the tomatoes. Toss with about 1/4 cup EVOO and season with salt and pepper. Turn the tomatoes cut-side down. Roast until the tomatoes are charred and softened, 20 to 25 minutes.
• Lightly toast the pine nuts in a small skillet over medium heat, then remove to a plate to cool.
• Combine the parsley, basil, endive, radicchio, thyme, pine nuts, lemon juice and cheese in a food processor. Season with salt and pepper. Pulse until chopped. With the motor running, drizzle in the remaining 1/2 cup EVOO in a slow stream until blended. Transfer the pesto to a serving dish. (Any leftover pesto is delicious on sandwiches or tossed with hot pasta and starchy cooking water.)
• Heat a grill pan or heavy griddle over medium-high heat or prepare an outdoor grill.
• Drizzle the steaks with EVOO and sprinkle with salt and pepper. Grill for 3 to 4 minutes, then flip and cook 3 more minutes for medium-rare. Remove to a cutting board and let rest for 5 to 10 minutes.
• Place the steaks on serving plates and drizzle with the pesto. Serve the roasted tomatoes, garlic and bread on the side. To eat, squeeze the garlic from the skins and rub onto the bread, then top with the tomatoes.

SPIRAL STEAKS WITH PESTO, OLIVES, AND TOMATOES

Steps:

• TO MAKE THE PESTO: In a food processor finely chop the basil, garlic, pine nuts, salt and pepper. Transfer the mixture to a small bowl and whisk in the olive oil.TO MAKE THE FILLING: In a food processor combine the olives and sun-dried tomatoes and process until smooth.Trim the flank steaks of any excess fat and trim the edges to form a rectangle. Using a meat mallet or the flat side of a sauté pan, pound the steaks to an even thickness, about 7 inches by 9 inches each.Coat both sides of the steaks with the pesto. Spread half the filling on each steak and roll up the long sides over the filling like a jelly roll. Cut each roll into four equal-sized spirals, securing each with a toothpick. Place on a platter, cover with plastic wrap, and refrigerate for 2 to 6 hours.Allow the spirals to stand at room temperature for 20 to 30 minutes before grilling. Season with salt and grill, smooth curved side down, over Direct Medium heat until nicely browned on all smooth sides, 12 to 15 minutes, turning occasionally. Remove the toothpicks and serve immediately.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.