Spiral Steaks With Pesto Olives And Tomatoes Recipes

STEAK WITH SPICY OLIVE PESTO

Steps:

• Pound the steak on both sides with a meat tenderizer or pierce with a fork. Transfer to a large resealable plastic bag; add 2 tablespoons olive oil, the lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Seal the bag and shake to coat; marinate in the refrigerator, 2 to 8 hours.
• Meanwhile, make the pesto: Toast the pine nuts in a small skillet over medium-high heat, tossing occasionally, until slightly golden, about 3 minutes; let cool. Pulse the parsley, garlic and red pepper flakes in a food processor until almost smooth. Add the toasted pine nuts, cheese and 5 tablespoons olive oil and pulse until combined. Transfer to a bowl and stir in 3 tablespoons water and the olives; season with salt.
• Remove the steak from the marinade and pat dry. Bring to room temperature, about 30 minutes.
• Heat a large cast-iron or other heavy skillet over medium-high heat; add the remaining 1 tablespoon olive oil, then add the steak and cook until a dark crust forms, about 7 minutes. Turn and cook until a thermometer inserted into the center of the steak (from the side) registers 130 degrees F for medium rare, about 8 more minutes. Transfer to a cutting board and let rest 10 minutes.
• Brush the steak with some of the pesto. Thinly slice against the grain and serve with the remaining pesto.

TRE COLORE PESTO AND GRILLED STEAK WITH QUICK ROASTED TOMATOES AND GARLIC

Steps:

• Position a rack in the center of the oven and preheat the oven to 500 degrees F (or the highest setting).
• Bring the steaks to room temperature.
• Meanwhile, remove 1 garlic clove from the bulb and finely grate. Remove the other cloves with the skin still intact and spread them on a baking sheet along with the tomatoes. Toss with about 1/4 cup EVOO and season with salt and pepper. Turn the tomatoes cut-side down. Roast until the tomatoes are charred and softened, 20 to 25 minutes.
• Lightly toast the pine nuts in a small skillet over medium heat, then remove to a plate to cool.
• Combine the parsley, basil, endive, radicchio, thyme, pine nuts, lemon juice and cheese in a food processor. Season with salt and pepper. Pulse until chopped. With the motor running, drizzle in the remaining 1/2 cup EVOO in a slow stream until blended. Transfer the pesto to a serving dish. (Any leftover pesto is delicious on sandwiches or tossed with hot pasta and starchy cooking water.)
• Heat a grill pan or heavy griddle over medium-high heat or prepare an outdoor grill.
• Drizzle the steaks with EVOO and sprinkle with salt and pepper. Grill for 3 to 4 minutes, then flip and cook 3 more minutes for medium-rare. Remove to a cutting board and let rest for 5 to 10 minutes.
• Place the steaks on serving plates and drizzle with the pesto. Serve the roasted tomatoes, garlic and bread on the side. To eat, squeeze the garlic from the skins and rub onto the bread, then top with the tomatoes.

STEAK WITH OLIVES

Steps:

• Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Pat steak dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then sear, without turning, 5 minutes (reduce heat if necessary to prevent scorching). Turn steak over and cook 5 to 6 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes.
• Wipe out skillet, then cook garlic with red-pepper flakes in oil over medium heat, stirring, until golden, 1 to 2 minutes. Add olives and cook, stirring occasionally, 2 minutes. Remove from heat. Stir in parsley just before serving.
• Slice steak and serve with olive sauce.

PORTERHOUSE STEAKS WITH SUN-DRIED TOMATO PESTO

Steps:

• To make the pesto: In a medium skillet over medium heat, spread the pine nuts in a single layer and cook until lightly browned and toasted, about 5 minutes, stirring occasionally.
• Put the nuts in a food processor.
• Add all the remaining pesto ingredients except the oil.
• Pulse to create a coarse cornmeal consistency.
• Slowly add the oil andpulse until it is incorporated.
• For a slightly looser consistency, add 1 to 2 tablespoons warm water as you pulse.
• The finished pesto should have all the ingredients blended but not pureed.
• Season the steaks with salt and pepper on both sides, pressing the seasonings into the meat.
• Lightly brush or spray each side with the oil.
• Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
• Grill over Direct Medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over Indirect Medium heat). Remove the steaks from the grill and let rest for 5 minutes.
• Serve each steak with a generous dollop of pesto on top.

SARASOTA'S STEAK & EGGS WITH PESTO BREAD AND TOMATO RELISH

Steps:

• This is so much easier than it looks. Make the relish and pesto sauce as the steaks marinate and then just grill the steak and bread and as the steak rests, make your eggs and serve.
• Steak -- In a large baggie or bowl, mix together the worcestershire, lemon juice, salt and pepper. Now for the steak, I cut mine in 3 pieces and then lightly pound each piece, not too much -- you still want it fairly thick. I pound mine with a meat mallet in between 2 pieces of plastic wrap. Place in the baggie or bowl and pour in the marinade. Marinade 30 minutes on the counter. You want them room temp to cook anyways, so no reason to refrigerate.
• Bread and Pesto Spread -- Cut your bread slices and set to the side. In a small bowl, mix the mayonnaise, pesto (store bought it fine), parmesan, salt and pepper. That is it - just set to the side.
• Tomato Relish -- In a small bowl, add the tomatoes, shallot, vinaigrette and fresh basil, just mix and set to the side. I like mine room temperature.
• Steak -- In a large non stick pan or even a grill pan which would be ideal, add 1 tablespoon of the butter and bring to high heat. Cook the steaks until crusty brown on the first side. They should take more than just 2-3 minutes. Flip, and cook the second side another 2-3 minutes until golden brown. You want the steaks medium to medium rare (my preference). Remove and cover with foil to let rest.
• Bread and Eggs -- As the steak rests, we are going to finish the bread and cook the eggs.
• First the bread - Place on a baking sheet and under the broiler middle shelf, broil until lightly golden brown and then flip. Again, broil until lightly golden on the second side. They will only take about 1 minute per side so make sure to keep an eye on them.
• Second, start your eggs. In the same pan as the steaks, add the remaining 1 tablespoon butter and turn the heat to medium / medium low. NOT too high, you want the eggs to cook slowly, not get brown edges. Add each of the eggs in and cover. Cook for about 4-5 minutes until set. The whites will be set but the yolks will still be soft and runny.
• Bread -- The bread is all crusty so now all you need to do is spread the pesto mayo on each piece of toasted bread and put back under the broiler for just a minute until golden brown.
• Serve -- The steak has rested, so cut each piece into 2 or 3 slices and put on top of 2 pieces of the pesto bread. Top with two fried eggs and a spoon of the tomato relish. This is a great dinner! Serve with a side of asparagus for a decadent dinner. A great way to stretch your dollar -- one steak, 3 people. ENJOY!

PESTO STEAK CONFIT

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.

STEAK SANDWICHES WITH TOMATO PESTO

Steps:

• In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and cool. In a small food processor or blender purée tomatoes, basil, oil mixture, and vinegar until pesto is smooth.
• In a bowl toss steak with half of pesto and spread remaining pesto on bread. Divide steak among 4 bread slices and top with remaining 4 slices.