Steak With Spicy Olive Pesto Recipes

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GRILLED SWORDFISH STEAKS WITH OLIVE PESTO



Grilled Swordfish Steaks with Olive Pesto image

This recipe works well with any meaty fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

3 pounds 1-inch-thick swordfish steaks, cut into 8 pieces
Salt and freshly ground black pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
1/4 cup pitted oil-cured olives
1 small clove garlic, peeled
1 1/2 cups loosely packed arugula leaves
1/4 cup fresh flat-leaf parsley leaves
1/4 teaspoon dried oregano
12 small leeks, well washed

Steps:

  • Arrange swordfish steaks in a shallow baking dish, season well with salt and pepper, and coat with 3 tablespoons olive oil. Let marinate at room temperature for up to 1 hour, until ready to grill. (Or marinate longer in the refrigerator, and return fish to room temperature before grilling.)
  • Heat a grill or grill pan until very hot. Meanwhile, to make pesto, combine olives, garlic, arugula, parsley, oregano, and salt to taste in the bowl of a food processor. With machine on pulse, slowly add remaining 6 tablespoons olive oil. Add 1 1/2 tablespoons hot water, pulsing, until coarsely pureed. Set aside.
  • Place fish and leeks on grill. Cook for about 5 minutes; remove leeks from grill, then turn fish. Cook fish for another 5 minutes or until nearly cooked through; remove from grill, and transfer to a shallow serving dish.
  • Arrange leeks on a serving platter, and place fish on top. Spoon pesto over hot fish, turning fish to coat well. Pour juices over fish, and serve.

STEAK WITH OLIVE SALSA



Steak with Olive Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield Serves 4

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
4 sprigs rosemary, leaves stripped
1 1/2 pounds boneless lamb steak or skirt steak
Kosher salt and freshly ground black pepper
1/3 cup chopped fresh parsley
3/4 cup pitted green Spanish olives, coarsely chopped
3 lemons, halved
4 banana or Cubanelle peppers, halved lengthwise and seeded
2 bunches scallions

Steps:

  • Preheat a grill to high. Combine the oil, garlic and rosemary in a shallow dish. Add the lamb, turn to coat and season with salt and pepper. Mix the parsley and olives in a bowl.
  • Squeeze the juice of 1 lemon into a bowl. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side. Transfer to a platter.
  • Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture and season with salt and pepper.
  • Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140 degrees F.) Transfer to a cutting board and let rest 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top.

Nutrition Facts : Calories 346, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 313 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 31 grams

GRILLED SALMON STEAKS WITH SPICY CHILE PESTO



Grilled Salmon Steaks with Spicy Chile Pesto image

Really easy, delicious recipe I found in a barbeque cookbook I had years ago. The cookbook is lost, but here's the recipe.

Provided by eric brockman

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 2h43m

Yield 4

Number Of Ingredients 9

4 (8 ounce) skinless salmon steaks, boned and halved
kitchen twine
2 tablespoons sunflower seed oil
2 limes, zested and juiced, divided
salt and freshly ground black pepper to taste
6 fresh mild chile peppers, seeded
5 tablespoons olive oil
2 tablespoons sunflower seeds
2 cloves garlic

Steps:

  • Place salmon on a flat work surface. Roll the thin ends into the thicker end and tie with cooking twine. Brush with sunflower oil. Transfer salmon rolls into a glass dish. Top with juice and zest of 1 lime. Season with salt and pepper. Cover with plastic wrap; refrigerate until well marinated, about 2 hours.
  • Place remaining lime juice and zest, chile peppers, 1 tablespoon olive oil, sunflower seeds, and garlic in a food processor. Puree, pouring the rest of the olive oil in gradually, until pesto is blended and thick.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place salmon rolls on grill. Cook until salmon flakes easily with a fork, 4 to 5 minutes per side. Divide salmon across serving plates; spoon pesto on top.

Nutrition Facts : Calories 638.2 calories, Carbohydrate 10.9 g, Cholesterol 110.6 mg, Fat 48.2 g, Fiber 2.4 g, Protein 41.3 g, SaturatedFat 7.6 g, Sodium 153.6 mg, Sugar 4.3 g

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

ITALIAN FRIED STEAK WITH ROASTED PEPPER PESTO



Italian Fried Steak With Roasted Pepper Pesto image

Make and share this Italian Fried Steak With Roasted Pepper Pesto recipe from Food.com.

Provided by Annacia

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup seasoned dry bread crumb
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1 egg
2 tablespoons water
1 1/2 lbs beef cube steaks
olive oil
1 (12 ounce) jar roasted sweet red peppers, drained
2/3 cup fresh basil leaf

Steps:

  • In a shallow dish combine crumbs and half the cheese. In another shallow dish, beat together egg and water. Cut meat in 8 equal-size portions; lightly sprinkle with salt and pepper. Dip in egg mixture, then crumb mixture; press lightly to coat.
  • In a 12-inch skillet heat 1 tablespoon olive oil over medium-high heat. Working in two batches, cook steak, about 5 minutes per side, adding more oil as needed. Remove to a serving platter; cover to keep warm. Carefully wipe skillet clean.
  • Meanwhile, for sauce, in blender or processor combine drained peppers and remaining cheese. Process until nearly smooth. Finely chop 1/2 cup of the basil; set aside. Transfer pepper mixture to hot skillet and heat through. Remove from heat. Stir in finely chopped basil. Pour sauce over steaks. Sprinkle with remaining basil.

Nutrition Facts : Calories 213.2, Fat 10, SaturatedFat 5.5, Cholesterol 76.2, Sodium 626.3, Carbohydrate 16.7, Fiber 2.6, Sugar 4.7, Protein 13.8

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