Pesto Steak Confit Recipes

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15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER



15-Minute Grilled Skirt Steak with Pesto Butter image

Skirt steak, a super flavorful and quick-cooking cut of beef, is the star of this 15-minute dinner. Topped with 2-ingredient pesto butter and served with grilled asparagus, this is a recipe that you should have in your back pocket for when guests come over on a busy weeknight, and you want to make a meal that will impress.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds skirt steak
3 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup store-bought basil pesto
4 tablespoons (1/2 stick) unsalted butter, softened
1 pound thin asparagus (see Cook's Note)

Steps:

  • Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
  • Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
  • Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
  • Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.

PESTO STEAK CONFIT



Pesto Steak Confit image

A recent video on TikTok purports to make an amazing steak by submerging steak in olive oil, cooking slow, and doing a flash sear at the end. This is my unique twist. I reserved the leftover pesto and tossed with cooked tortellini, and topped with steak..

Provided by thedailygourmet

Time 55m

Yield 2

Number Of Ingredients 9

1 cup fresh basil leaves
¼ cup olive oil
¼ cup freshly grated Parmesan cheese
2 cloves garlic, peeled
1 ½ tablespoons toasted pine nuts
salt and ground black pepper to taste
1 teaspoon salt
2 (5 ounce) filet mignon steaks
1 ½ cups olive oil

Steps:

  • Combine basil, olive oil, Parmesan cheese, garlic, and pine nuts in a food processor and puree until smooth. Season with salt and pepper.
  • Preheat the oven to 200 degrees F (95 degrees C).
  • Rub salt over steaks. Spread some pesto evenly on both steaks and place into an oven-safe glass dish. Pour oil into the dish, ensuring there is enough oil to submerge the steaks.
  • Cook steaks in the preheated oven for 40 minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Drain steaks and blot off excess oil.
  • Heat a cast iron or nonstick skillet over medium-high heat. Sear steaks in the hot oil on both sides and the edges for 30 to 45 seconds.

Nutrition Facts : Calories 1352.1 calories, Carbohydrate 2.9 g, Cholesterol 127.7 mg, Fat 130 g, Fiber 0.7 g, Protein 45.3 g, SaturatedFat 23.3 g, Sodium 1398.6 mg, Sugar 0.4 g

CONFIT OLIVE OIL STEAK



Confit Olive Oil Steak image

Recently a small cooking video surfaced on TikTok, where the submitter effectively poached a steak in oil in the oven. If you want a steak similar to "steak confit," this is my version. I served my steak on top a chopped salad.

Provided by thedailygourmet

Time 45m

Yield 1

Number Of Ingredients 6

1 (4 ounce) filet mignon
⅓ teaspoon salt
2 cloves garlic, minced
2 sprigs fresh thyme
¾ cup olive oil, or as needed
1 tablespoon olive oil

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C).
  • Pat filet dry. Season evenly with salt.
  • Place steak into a small glass dish, about the size of the steak. Press minced garlic on top of the steak and lay thyme sprigs on top. Pour enough olive oil on top so the steak is immersed in oil.
  • Cook steak in the preheated oven until the internal temperature is 135 degrees F (57 degrees C), about 40 minutes.
  • Remove steak from oven and blot dry.
  • Preheat a cast iron skillet over medium-high heat. Pour 1 tablespoon olive oil into the skillet and sear steak in the hot oil for 30 to 40 seconds on each side, including the sides. Slice and serve immediately.

Nutrition Facts : Calories 1779.3 calories, Carbohydrate 2.2 g, Cholesterol 89.3 mg, Fat 184.4 g, Fiber 0.2 g, Protein 32.6 g, SaturatedFat 27.6 g, Sodium 846.4 mg, Sugar 0.1 g

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