Grilled Steak with Piquillo Pepper Pesto

steakmag May 15, 2015 Comments Off on Grilled Steak with Piquillo Pepper Pesto
Grilled Steak with Piquillo Pepper Pesto

INGREDIENTS:

FOR THE PESTO:

  • 3 tablespoons blanched Almonds, toasted in a dry skillet
  • 2 cloves fresh Garlic, peeled
  • 1/4 cup Parsley Leaves
  • 6 ounces jarred Piquillo Peppers (I like Cara Mia Hand Grilled)
  • 1/2 cup grated Manchego cheese
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon ground Black Pepper
  • 1/2 cup Olive Oil

FOR THE STEAKS:

  • Ribeye Steaks
  • Steak Seasoning

INSTRUCTIONS:

  1. Add almonds to a dry, 8-inch skillet. Toast the nuts over medium-low heat until lightly golden and fragrant. Remove and cool.
  2. Add toasted almonds, garlic and parsley to a small mini food processor and pulse until coarsely chopped. Add peppers, cheese, salt, pepper and oil, pulse until combined.
  3. Sprinkle both sides of the steaks with seasoning. Grill steaks on a preheated outdoor grill for about 5 to 6 minutes a side or until desired doneness.
  4. Spread pesto on grilled bread or spoon onto grilled chicken or steak.

Comments are closed.