Flat Iron Steaks with Lemon Basil Pesto
Transform your steak night into a gourmet experience with these Flat Iron Steaks with Lemon Basil Pesto. Perfectly seasoned and seared flat iron steaks are paired with a vibrant, fresh pesto made from fragrant basil, zesty lemon juice, nutty Parmesan cheese, and a hint of garlic. The zesty lemon basil pesto balances the richness of the steak while adding a bright pop of flavor, making it a showstopping dish that's both elegant and easy to prepare. Ready in just 25 minutes, this recipe is ideal for busy weeknights or special occasions. Serve these juicy steaks alongside roasted vegetables or a crisp green salad for a restaurant-quality meal in the comfort of your home. Whether on the grill or stove, this recipe highlights how simple ingredients can deliver elevated flavor.
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) Flat iron steaks
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups (packed) Fresh basil leaves
- 1 cup Grated Parmesan cheese
- 0.25 cup Pine nuts
- 2 pieces Garlic cloves
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 0.5 cup Olive oil (for pesto)
Instructions
Remove the flat iron steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Season both sides of each steak with salt and black pepper. Rub the steaks with 2 tablespoons of olive oil, ensuring even coverage.
Preheat a grill or cast-iron skillet over medium-high heat.
While the grill is heating, prepare the lemon basil pesto. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, garlic cloves, fresh lemon juice, lemon zest, and 1/2 cup of olive oil.
Pulse the ingredients in the food processor until a smooth consistency is achieved. Stop to scrape down the sides as necessary. If the pesto is too thick, add a bit more olive oil, one tablespoon at a time, until the desired consistency is reached. Set aside.
Once the grill or skillet is hot, sear the steaks for 4-5 minutes on each side for medium-rare, or cook longer to your desired doneness. Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Once cooked, transfer the steaks to a plate or cutting board and let them rest for 5 minutes to retain their juices.
To serve, place each steak on a plate and generously spoon the lemon basil pesto over the top. Garnish with a few fresh basil leaves, if desired.
Serve immediately with your side dishes of choice, such as roasted vegetables, mashed potatoes, or a simple green salad.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 3.6 g | 1% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.6 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
