Pan-seared steak is taken to then next level when paired with pesto and balsamic roasted tomatoes.
Ingredients
- 2 medium or 1 large (about 1 pound) Foxhollow Farm grass-fed strip steak
- 10 ounces cherry tomatoes
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon grapeseed oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Additional olive oil and kosher salt for finishing
- 2 cloves garlic
- 1 teaspoon Dijon mustard
- 2 tablespoons balsamic vinegar
- ¼ teaspoon red pepper flakes
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 large bunch basil
- ¼ cup walnuts
- 2 garlic cloves
- ¼ teaspoon red pepper flakes
- Juice of 1 lemon
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup olive oil
- ½ cup Parmesan cheese
Instructions
Begin by whisking together all ingredients for the marinade in a bowl. Pat steaks dry. Place steaks in a zip-top bag and pour the marinade over top. Marinate in the refrigerator for at least 2 hours or up to 24. Remove from the fridge and bring to room temperature before cooking.
While steak is marinating, make the pesto. Place basil, walnuts, garlic, red pepper flakes, lemon juice, kosher salt and pepper in the bowl of a food processor. Pulse until the ingredients are well combined and evenly chopped. Scrape down the sides of the bowl with a spoon. With the blade running, slowly pour the olive oil through the food processor’s feed tube. Once pesto has thickened and become creamy, turn off the blade and stir in the Parmesan. Taste pesto and add additional salt and pepper if preferred. Set aside. Pesto will last in the refrigerator for 1 week.
Preheat oven to 375°. Place tomatoes on a rimmed sheet pan and toss with olive oil, balsamic vinegar, kosher salt and pepper. Roast tomatoes for 15–20 minutes, until they begin to pop and blister. Remove from oven and set aside.
While tomatoes are roasting, warm a cast-iron skillet over medium-high heat. Add grapeseed oil and, once hot, add steak. Cook for 2 minutes, flip and cook for 2 additional minutes. Flip again, cooking for an additional 2 minutes. Flip 1 final time, cooking for a final 2 minutes. Remove from the pan to a plate and tent with foil. Allow the steak to rest for 10 minutes before slicing.
Spoon pesto onto a plate, top with sliced steak and pour roasted tomatoes over top. Season steak with kosher salt and drizzle with olive oil before serving.
About this recipe
Courtesy of Edible Kentucky. Recipe by Lindsey McClave, TheFarmerAndTheFoodie.com/the-show
