Grilled Flat Iron Steak with Pistachio Pesto Butter


Pesto Butter:

·         2 sticks butter, room temperature

·         1 cup packed basil leaves

·         4 to 5 cloves garlic

·         1 teaspoon kosher salt

·         Pinch coarse ground black pepper

·         Dash fresh lemon juice

·         3 tablespoons extra-virgin olive oil

·         1/4 cup Asiago cheese

·         2 tablespoons pistachios

·         Pinch red pepper flakes


·         Olive oil

·         4 (8-ounce) flat iron steaks

·         Salt and freshly ground black pepper


For the butter:

In a food processor add, butter basil, garlic, salt and pepper. Pulse a few times until well combined. Add lemon juice and drizzle oil. Pulse again. Add cheese, pistachios and red pepper flakes. Remove from processor with a rubber spatula onto a sheet of parchment paper and shape into a log. Place in the refrigerator and allow to set for at least 30 minutes.

For the steak:

Preheat grill to medium.

Drizzle the steaks with olive oil. Put on the grill, and while cooking season with sea salt and black pepper, to taste. Cook for 3 to 4 minutes, then flip and season with salt and pepper, to taste. Grill for another 3 to 4 minutes. Remove from the grill to a platter and allow to rest for a few minutes. Slice disks of butter, put on steaks while still hot and serve.

1 comment (Add your own)

1. Adel wrote:
Still looking for the reveiw from you guys on the char broil gas and electric grills. There are also small metal cans like tuna cans you can buy that have wood chips for smoke flavor. I'm more partial to smoking, but it's nice to be able to do both or either. I'm not big on burnt fat flavor and have used maple chips and cherry chips for brats and chicken. Piercing is best for draining the fat. George Foreman grills burn grill lines and I didn't care for that and cleaning was a pain. Keep looking

Wed, June 6, 2012 @ 12:58 AM

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