If, like me, you have a lot of end-of-summer basil in the garden, here is a tasty way to use some of it. I like to make pesto butter to top grilled flat iron steak with. First you make a basic basil pesto, then add butter and finish with olive oil. There’s no cooking required for the pesto butter and it freezes well if you have leftovers.
- 1 cup basil
- 1/4 cup extra virgin olive oil, plus more for the steak
- 1 garlic clove, peeled
- 2 Tbsp pine nuts
- 1/4 cup grated Parmesan cheese
- 1/4 tsp. kosher salt, plus more for the steak
- 1/4 tsp. ground black pepper, plus more for the steak
- 6 Tbsp butter, softened
- 1 flat iron steak
- For the pesto: Combine the basil, garlic, pine nuts, Parmesan, salt and pepper in a food processor blender and pulse until finely chopped and the consistency of a paste.
- Combine the butter and pesto and mix thoroughly. Refrigerate until ready to use.
- Before preparing the steak, slowly add the olive oil to the pesto butter and blend until fully incorporated.
- Preheat a grill for medium-high heat cooking, approximately 400 degrees F.
- Rub the steak with a little olive oil, then season liberally with kosher salt and ground black pepper.
- Grill the steaks over direct heat for 5-7 minutes per side until they reach an internal temperature of 130 degrees for medium rare.
- Allow the flat iron steak to rest for about 10 minutes. Then, for maximum tenderness, slice the steak thinly against the grain.
- Serve the steak slices topped with the pesto butter. I usually heat the pesto butter for a few seconds in a microwave if it’s cold.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.