Grilled Flat Iron Steak with Pistachio Pesto Butter

Name: Grilled Flat Iron Steak with Pistachio Pesto Butter
Prep time: 48 min
Cook time: 48 min
Total time: 48 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters Asiago cheese; 237 milliliters packed basil leaves; 2 sticks butter, room temperature; 907 grams flat iron steaks; 4 cloves garlic; 1 pinch Pinch coarse ground black pepper; 1 teaspoon kosher salt; 1 Dash fresh lemon juice; 3 Tbsps extra-virgin olive oil; 4 servings Olive oil; 2 Tbsps pistachios; 1 pinch Pinch red pepper flakes; 4 servings Salt and freshly ground black pepper

Grilled Flat Iron Steak with Pistachio Pesto Butter is a gluten free and primal main course. This recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains about 47g of protein, 98g of fat, and a total of 1072 calories. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have salt and pepper, flat iron steaks, olive oil, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 48 minutes.

Instructions

In a food processor add, butter basil, garlic, salt and pepper. Pulse a few times until well combined.

Ingredients you will need

Salt And Pepper

Butter

Garlic

Basil

Equipment you will use

Food Processor

Add lemon juice and drizzle oil. Pulse again.

Ingredients you will need

Lemon Juice

Cooking Oil

Add cheese, pistachios and red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Pistachio Nuts

Cheese

Remove from processor with a rubber spatula onto a sheet of parchment paper and shape into a log.

Equipment you will use

Baking Paper

Spatula

Place in the refrigerator and allow to set for at least 30 minutes.

Preheat grill to medium.

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Steak

Equipment you will use

Grill

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.

Ingredients you will need

Butter

Steak

Equipment you will use

Grill

Equipment

Ingredients

Servings:

59milliliters

Asiago cheese 237milliliters

packed basil leaves 2sticks

butter, room temperature 907grams

flat iron steaks 4cloves

garlic 1pinch

Pinch coarse ground black pepper 1teaspoon

kosher salt 1Dash

fresh lemon juice 3Tbsps

extra-virgin olive oil 4servings

Olive oil 2Tbsps

pistachios 1pinch

Pinch red pepper flakes 4servings

Salt and freshly ground black pepper

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.