Flat Iron Steak with Piquillo Pepper Pesto

Flat Iron Steak with Piquillo Pepper Pesto is a gluten free, dairy free, paleolithic, and primal main course. One portion of this dish contains about 46g of protein, 70g of fat, and a total of 873 calories. This recipe serves 2 and costs $6.11 per serving. valentin day will be even more special with this recipe. Head to the store and pick up flat iron steak, kosher salt, piquillo peppers, and a few other things to make it today. This recipe is liked by 456 foodies and cooks. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Overall, this recipe earns a spectacular spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Lemon Basil Pesto Flat Iron Steak, Grilled Flat Iron Steak with Pistachio Pesto Butter, and Marinated Flat Iron Steak.

Servings: 2

Preparation duration: 25 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the pesto: Combine the piquillo peppers, macadamia nuts, salt and olive oil in the bowl of a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed. Spoon the pesto into a bowl and set aside until ready to use. For the steak: Remove the flat iron steak from the refrigerator 30 minutes prior to cooking. Heat a large skillet over medium-high heat. Pat the steak dry with paper towels and sprinkle all over with the salt. Add the oil to the skillet, swirling to coat the bottom of the pan. Carefully add the steak to the pan and place a foil-wrapped brick or a small cast-iron pan on top of the steak to weight it down. Cook for 3 to 4 minutes on the first side. Remove the weight and, using tongs, flip the steak. Cook for an additional 3 to 4 minutes for medium-rare to medium doneness. Remove the steak from the pan and let rest for 10 minutes before slicing against the grain. Serve with the pesto.

 

Step by step:

For the steak

1. Remove the flat iron steak from the refrigerator 30 minutes prior to cooking.

2. Heat a large skillet over medium-high heat. Pat the steak dry with paper towels and sprinkle all over with the salt.

3. Add the oil to the skillet, swirling to coat the bottom of the pan. Carefully add the steak to the pan and place a foil-wrapped brick or a small cast-iron pan on top of the steak to weight it down. Cook for 3 to 4 minutes on the first side.

4. Remove the weight and, using tongs, flip the steak. Cook for an additional 3 to 4 minutes for medium-rare to medium doneness.

5. Remove the steak from the pan and let rest for 10 minutes before slicing against the grain.

6. Serve with the pesto.

For the pesto

1. Combine the piquillo peppers, macadamia nuts, salt and olive oil in the bowl of a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed. Spoon the pesto into a bowl and set aside until ready to use.

Nutrition Information:

covered percent of daily need