New York Steaks With Pesto

Steaming sliced steaks on an oven skillet.

New York Steaks With Pesto

New York style pesto strip loin steaks with Garlic

5 from 1 vote

Print Pin

Course: BBQ, Lunch, Main Course

Cuisine: American

Keyword: bbq, garlic, grill, new york steaks, pesto, steak, steak with pesto and garlic

Prep Time: 15

Cook Time: 10

Chill in fridge: 2

Total Time: 2 25

Servings: Steaks

Calories: 505kcal

Author: Martin (Dad What Cooks)

Cost: £8

Equipment

Food processor For ease, but optional
Grill or BBQ
Tin foil Also known as aluminium foil

Ingredients

4 Strip loin steaks
2 bulbs Garlic
1 Olive oil
⅓ cup lightly packed rosemary leaves
⅔ cup lightly packed Italian parsley
½ cup pine nuts
2 serrano chili peppers
2 teaspoon freshly grated lime zest
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions

Prepare the grill for indirect cooking over medium heat. Set it to 230℃ or 450℉
Remove the loose, papery outer skin from the heads of garlic. Using a sharp knife, cut about ½ inch off the top to expose the cloves. Place each garlic head on a large square of heavy-duty aluminum foil and drizzle 1 tablespoon of the oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam.
Grill the packets over an indirect medium heat, with the lid closed, until the cloves are soft, 45 minutes to 1 hour. Set aside to cool.
2 bulbs Garlic, 1 Olive oil
Place the rosemary, parsley, pine nuts, and chili peppers in a food processor. Process until the herbs are finely chopped.
⅓ cup lightly packed rosemary leaves, ⅔ cup lightly packed Italian parsley, 2 serrano chili peppers, ½ cup pine nuts
Squeeze out the garlic cloves into the food processor, being careful not to add any of the papery skin. Process just to incorporate the garlic. Transfer the mixture to a medium bowl and add ¼ cup oil, the lime zest, salt, and pepper. Mix well to create a paste.
Spread the paste evenly on both sides of the steaks. Cover with plastic wrap and refrigerate for 2 to 4 hours.
Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

Notes

If you don't have a food processor, you can prepare these by chipping finely and then stirring with a fork or spoon. It might be a little more lumpy and less paste like, but it will still taste great.

Nutrition