Steak With Spicy Olive Pesto Recipes

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GRILLED SALMON STEAKS WITH SPICY CHILE PESTO



Grilled Salmon Steaks with Spicy Chile Pesto image

Really easy, delicious recipe I found in a barbeque cookbook I had years ago. The cookbook is lost, but here's the recipe.

Provided by eric brockman

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 2h43m

Yield 4

Number Of Ingredients 9

4 (8 ounce) skinless salmon steaks, boned and halved
kitchen twine
2 tablespoons sunflower seed oil
2 limes, zested and juiced, divided
salt and freshly ground black pepper to taste
6 fresh mild chile peppers, seeded
5 tablespoons olive oil
2 tablespoons sunflower seeds
2 cloves garlic

Steps:

  • Place salmon on a flat work surface. Roll the thin ends into the thicker end and tie with cooking twine. Brush with sunflower oil. Transfer salmon rolls into a glass dish. Top with juice and zest of 1 lime. Season with salt and pepper. Cover with plastic wrap; refrigerate until well marinated, about 2 hours.
  • Place remaining lime juice and zest, chile peppers, 1 tablespoon olive oil, sunflower seeds, and garlic in a food processor. Puree, pouring the rest of the olive oil in gradually, until pesto is blended and thick.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place salmon rolls on grill. Cook until salmon flakes easily with a fork, 4 to 5 minutes per side. Divide salmon across serving plates; spoon pesto on top.

Nutrition Facts : Calories 638.2 calories, Carbohydrate 10.9 g, Cholesterol 110.6 mg, Fat 48.2 g, Fiber 2.4 g, Protein 41.3 g, SaturatedFat 7.6 g, Sodium 153.6 mg, Sugar 4.3 g

STEAK WITH SPICY OLIVE PESTO



Steak With Spicy Olive Pesto image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 4 servings

Number Of Ingredients 10

1 2 1/4-pound boneless sirloin steak (1 1/4 inches thick)
1/2 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground pepper
1/4 cup pine nuts
1 bunch parsley (leaves only)
1 clove garlic
1/2 teaspoon red pepper flakes
1/4 cup finely grated parmesan or grana padano cheese
1/4 cup chopped pitted green olives (such as Sicilian or Cerignola)

Steps:

  • Pound the steak on both sides with a meat tenderizer or pierce with a fork. Transfer to a large resealable plastic bag; add 2 tablespoons olive oil, the lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Seal the bag and shake to coat; marinate in the refrigerator, 2 to 8 hours.
  • Meanwhile, make the pesto: Toast the pine nuts in a small skillet over medium-high heat, tossing occasionally, until slightly golden, about 3 minutes; let cool. Pulse the parsley, garlic and red pepper flakes in a food processor until almost smooth. Add the toasted pine nuts, cheese and 5 tablespoons olive oil and pulse until combined. Transfer to a bowl and stir in 3 tablespoons water and the olives; season with salt.
  • Remove the steak from the marinade and pat dry. Bring to room temperature, about 30 minutes.
  • Heat a large cast-iron or other heavy skillet over medium-high heat; add the remaining 1 tablespoon olive oil, then add the steak and cook until a dark crust forms, about 7 minutes. Turn and cook until a thermometer inserted into the center of the steak (from the side) registers 130 degrees F for medium rare, about 8 more minutes. Transfer to a cutting board and let rest 10 minutes.
  • Brush the steak with some of the pesto. Thinly slice against the grain and serve with the remaining pesto.

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