Tre Colore Pesto And Grilled Steak With Quick Roasted Tomatoes And Garlic
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 tbsps
Pine Nut1 cup
Basil Leaves (fresh)Directions:
1
Position a rack in the center of the oven and preheat the oven to 500 degrees F (or the highest setting)
2
Bring the steaks to room temperature
3
Meanwhile, remove 1 garlic clove from the bulb and finely grate
4
Remove the other cloves with the skin still intact and spread them on a baking sheet along with the tomatoes
5
Toss with about 1/4 cup EVOO and season with salt and pepper
6
Turn the tomatoes cut-side down
7
Roast until the tomatoes are charred and softened, 20 to 25 minutes
8
Lightly toast the pine nuts in a small skillet over medium heat, then remove to a plate to cool
9
Combine the parsley, basil, endive, radicchio, thyme, pine nuts, lemon juice and cheese in a food processor
10
Season with salt and pepper
11
Pulse until chopped
12
With the motor running, drizzle in the remaining 1/2 cup EVOO in a slow stream until blended
13
Transfer the pesto to a serving dish
14
(Any leftover pesto is delicious on sandwiches or tossed with hot pasta and starchy cooking water
15
) Heat a grill pan or heavy griddle over medium-high heat or prepare an outdoor grill
16
Drizzle the steaks with EVOO and sprinkle with salt and pepper
17
Grill for 3 to 4 minutes, then flip and cook 3 more minutes for medium-rare
18
Remove to a cutting board and let rest for 5 to 10 minutes
19
Place the steaks on serving plates and drizzle with the pesto
20
Serve the roasted tomatoes, garlic and bread on the side
21
To eat, squeeze the garlic from the skins and rub onto the bread, then top with the tomatoes