Beef steak with spicy pesto sauce

Votes: 11

Photo of the dish: Anna Williams

Time: 3 hours 10 minutes
Complexity: easily
Servings: 4

Beef steak with spicy pesto sauce - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 piece (weighing 1 kg) of thick beef fillet (round loin), boneless (3 cm thick)
1/2 cup olive oil
Juice of 1 lemon
Coarse salt and freshly ground pepper
1/4 cup pine nuts
1 bunch of parsley (leaves only)
1 clove of garlic
1/2 tsp red pepper flakes
1/4 cup finely grated Parmesan or grana padano cheese
1/4 cup chopped pitted green olives

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, lemon juice, pine nuts, parsley, garlic, red pepper flakes, Parmesan cheese, grana padano cheese, olives, olive

Cooking the dish according to the recipe:

Using a meat tenderizer, pierce the meat all over or with a fork. Place in a large zip-top bag; add 2 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, and a pinch of ground pepper. Seal the bag and spread the marinade evenly over the meat; marinate in the refrigerator for 2 to 8 hours.
Meanwhile, prepare the pesto sauce: Toast the pine nuts in a skillet over medium-high heat, shaking the pan occasionally, until golden brown, about 3 minutes; cool. Process the parsley, garlic, and pepper flakes until almost uniform consistency.

Add toasted pine nuts, cheese, and 5 tablespoons of olive oil and mix until smooth. Transfer the sauce to a bowl and stir in 3 tablespoons of water and olives; season with salt.

Remove the meat from the marinade and pat dry. Bring to room temperature, about 30 minutes.
Heat a large cast-iron skillet or any heavy skillet to medium-high heat; add the remaining 1 tablespoon olive oil, then place the steak in the skillet and cook until darkened, about 7 minutes.

Flip the meat over and continue cooking for approximately 8 more minutes. Check for doneness by inserting a thermometer into the side of the steak; for medium-rare, the thermometer should read 131°F (55°C). Place the steak on a cutting board and let it rest for 10 minutes.
Brush the steak with a little pesto sauce. Then slice thinly across the grain and serve with the remaining pesto sauce.