Ingredients and Weight:
- Boneless Flat Iron Steak: 24 oz (700 g)
- Lemon Basil Pesto:
- Fresh Basil Leaves: 2 cups (50 g)
- Pine Nuts: 1/2 cup (60 g)
- Lemon Zest: 1 tbsp (5 g)
- Garlic: 2 cloves (6 g)
- Olive Oil: 1/2 cup (120 ml)
- Parmesan Cheese: 1/2 cup (50 g)
- Salt and Pepper: to taste
- Seasoning:
- Salt: 1 tsp (5 g)
- Black Pepper: 1/2 tsp (2.5 g)
Preparation Time:
15 minutes
Cooking Time:
15-20 minutes (depending on desired doneness)
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Make the Pesto: In a food processor, combine basil, pine nuts, lemon zest, garlic, olive oil, and Parmesan cheese. Pulse until smooth and season with salt and pepper.
- Season the Steak: Preheat oven to 400°F (200°C). Season the steak liberally with salt and pepper.
- Sear the Steak: Heat a cast-iron skillet or grill over high heat. Sear the steak for 2 minutes per side, or until a golden-brown crust forms.
- Cook in Oven: Transfer the seared steak to a baking sheet and top with the pesto. Roast in the preheated oven for 15-20 minutes, or until desired internal temperature is reached (130°F for medium-rare, 135°F for medium, 145°F for medium-well).
- Rest and Slice: Remove the steak from the oven and let it rest for 5 minutes before slicing thinly against the grain.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 275
- Fat: 15 g
- Carbohydrates: 8 g
- Protein: 25 g
Dish Characteristics:
- Tender and flavorful flat iron steak
- Aromatic and tangy lemon basil pesto
- Savory and juicy with a crispy crust
User Comments:
- "This dish was an absolute delight! The steak was cooked perfectly and the pesto was so fresh and zesty."
- "I loved the combination of lemon and basil. It gave the steak a unique and refreshing flavor."
- "This recipe was so easy to follow and the end result was restaurant-quality."
Special Precautions and Tips:
- Use a meat thermometer to ensure the steak reaches the desired internal temperature.
- If you don't have pine nuts, you can substitute with walnuts or almonds.
- To prevent the pesto from turning brown, add a squeeze of lemon juice before storing it in the refrigerator.
