Grilled Flat Iron Steaks with Zesty Lemon-Basil Pesto
Elevate your grilling game with these succulent Grilled Flat Iron Steaks paired with a vibrant Lemon-Basil Pesto. This recipe highlights the rich flavors of the beef complemented by a fresh, aromatic pesto made from fresh basil, roasted pine nuts, and zesty lemon juice. Perfect for summer barbecues or a special dinner, this dish will impress your guests and keep them coming back for seconds. Serve with your favorite sides, and indulge in the culinary delight of savory, grilled beef and herbaceous pesto.
6
Servings
400
Calories
10
Ingredients
Ingredients
garlic cloves
7 (minced)
fresh basil leaves
3 cups (packed)
pine nuts
1/2 cup (raw)
extra virgin olive oil
2/3 cup (or more if needed)
freshly grated parmesan cheese
2/3 cup (grated)
fresh lemon juice
2 tablespoons (freshly squeezed)
red pepper flakes
3/4 teaspoon (none)
flat iron steaks
6 (6 ounces each) (none)
salt
to taste (none)
fresh ground black pepper
to taste (none)
Instructions
1
Start by preparing the lemon-basil pesto. In a food processor, add 4 minced garlic cloves, fresh basil leaves, and pine nuts. Pulse a few times to combine the ingredients.
2
While the food processor is running, slowly drizzle in the extra virgin olive oil until the mixture is well-blended and smooth, stopping to scrape down the sides as needed.
3
After achieving the desired consistency, add the freshly grated Parmesan cheese, lemon juice, and red pepper flakes to the mixture. Pulse again until thoroughly combined. Taste and season with salt and black pepper to your liking. The final pesto should be thick yet loose enough to drizzle.
4
Set aside 1/3 cup of pesto for serving later, and transfer the remaining pesto into an airtight container. Refrigerate until needed.
5
Rub the flat iron steaks generously with the reserved pesto, ensuring they are well coated. Cover the steaks with plastic wrap and refrigerate for about 2 hours to allow the flavors to meld.
6
Preheat your grill or broiler to medium-high heat and lightly oil the grate to prevent sticking. Remove the steaks from the fridge and allow them to come to room temperature while the grill heats up.
7
Once hot, grill or broil the steaks for approximately 4 minutes on each side for medium doneness, adjusting the time based on your preferred cooking level. During the cooking process, baste the steaks with a bit of the pesto sauce for added flavor.
8
When cooked to your satisfaction, remove the steaks from the grill and let them rest for a few minutes. Serve them topped with the remaining lemon-basil pesto, and enjoy your delicious meal!
Nutrition Information
30g
Fat
5g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the title of this recipe?
The recipe is titled Grilled Flat Iron Steaks with Zesty Lemon-Basil Pesto.
How many servings does this recipe provide?
This recipe makes 6 servings.
What cut of beef is required?
The recipe requires 6 flat iron steaks, each weighing 6 ounces.
What are the primary ingredients in the pesto?
The pesto consists of fresh basil leaves, pine nuts, garlic, extra virgin olive oil, parmesan cheese, and lemon juice.
How many calories are in one serving?
Each serving contains 400 calories.
What is the protein content per serving?
Each serving provides 30g of protein.
Is this recipe low in carbohydrates?
Yes, it contains only 5g of carbohydrates per serving.
How much fat is in each serving?
There are 30g of fat per serving.
How long should the steaks marinate?
The steaks should be refrigerated and marinated for about 2 hours.
What is the recommended cooking method?
The steaks can be prepared using a grill or a broiler.
What temperature should the grill be set to?
The grill should be preheated to medium-high heat.
How long do you grill the steaks for medium doneness?
Grill the steaks for approximately 4 minutes on each side.
Should the steaks be at room temperature before grilling?
Yes, you should remove them from the fridge and let them reach room temperature while the grill heats up.
How much pesto should be reserved for serving?
You should set aside 1/3 cup of pesto to use as a topping later.
What tools are needed to make the pesto?
A food processor is used to blend the pesto ingredients.
How many garlic cloves are needed?
The ingredient list specifies 7 minced garlic cloves.
How much basil is used in the pesto?
The recipe calls for 3 cups of packed fresh basil leaves.
Are the pine nuts roasted or raw?
The ingredients list calls for 1/2 cup of raw pine nuts.
Does the pesto include any spice?
Yes, it includes 3/4 teaspoon of red pepper flakes for a zesty flavor.
What kind of cheese is used?
The recipe uses 2/3 cup of freshly grated parmesan cheese.
How do I prevent the steak from sticking to the grill?
You should lightly oil the grill grate before cooking.
Should I baste the steaks while they cook?
Yes, baste the steaks with some of the pesto sauce during the cooking process for added flavor.
Do the steaks need to rest after cooking?
Yes, remove the steaks from the grill and let them rest for a few minutes before serving.
What is the suggested way to serve this dish?
Serve the steaks topped with the reserved lemon-basil pesto and your favorite sides.
Is the lemon juice fresh or bottled?
The recipe specifies 2 tablespoons of freshly squeezed lemon juice.
What tags are associated with this recipe?
Tags include steak, grilled, pesto, basil, lemon, flat iron steak, main course, summer recipes, and bbq.
How should the pesto be added to the food processor?
Start with garlic, basil, and pine nuts, then slowly drizzle in the olive oil while the processor is running.
Can I adjust the salt and pepper?
Yes, the recipe suggests seasoning with salt and black pepper to your liking.
What texture should the final pesto have?
The final pesto should be thick yet loose enough to drizzle.
Is this recipe suitable for summer?
Yes, it is described as perfect for summer barbecues.