Steak With Spicy Olive Pesto Recipes

15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER

Steps:

• Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
• Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
• Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
• Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.

PISTACHIO-OLIVE PESTO

Steps:

• Put the pistachios in a food processor and pulse until finely ground. Add the basil, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.

STEAK WITH PESTO PIEROGI

Steps:

• Preheat the broiler. Bring a large pot of water to a boil. Meanwhile, put the steak on a foil-lined baking sheet. Rub both sides with the Worcestershire sauce and 1 teaspoon olive oil; season generously with salt and pepper. Broil, turning once, until a thermometer inserted into the center registers 125˚ F to 130˚ F for medium rare, 4 to 6 minutes per side, depending on the thickness. Transfer to a cutting board to rest, about 10 minutes.
• Meanwhile, combine the kale, basil, garlic, lemon zest, a pinch each of salt and pepper and the remaining 3 tablespoons plus 2 teaspoons olive oil in a food processor. Mix, scraping down the food processor occasionally, until mostly smooth, adding 1 to 2 teaspoons water to thin the pesto as needed. Transfer the pesto to a large bowl and stir in 3 tablespoons Parmesan and the lemon juice; season with salt and pepper.
• Season the boiling water generously with salt. Add the pierogi and cook as the label directs, adding the peas during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain. Add the peas and pierogi to the pesto and stir well to combine, adding a few splashes of cooking water as needed to coat the pierogi evenly; season with salt and pepper.
• Thinly slice the steak against the grain and season with salt. Divide the steak and pierogi among plates. Sprinkle with the remaining 1 tablespoon Parmesan and torn basil.

BASIC PESTO

Steps:

• Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped.
• With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days.

VEGGIE TOP PESTO

Steps:

• In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.
• Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).

TRADITIONAL PESTO

Steps:

• Using a pestle and mortar or a food processor, crush the basil. Add the olive oil, cheeses, garlic, pine nuts, salt, and crush until a paste is formed.
• Serve with warm pasta, on top of pizza's, or plain with bread.