Steak with Avocado Pesto

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Preparation: 30 minutes
Cook: 10 minutes
Servings: 4 

 

INGREDIENTS
FOR THE STEAK:
1 (2 pound) piece of skirt steak (about 2-inches in thickness)
1/4 cup olive oil
2 tablespoons brown sugar
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper 

FOR THE AVOCADO PESTO:
4 cups fresh basil
1 avocado
1/2 cup asiago cheese
1/4 cup toasted pine nuts
3 garlic cloves
1/2 to 3/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes 

FOR THE GRILLED CORN RELISH:
3 ears sweet corn, cut from the cob
1/2 red bell pepper, diced
1 shallot, diced
1/4 cup chopped fresh cilantro
1 lime, juiced
1/2 teaspoon salt
1/2 teaspoon pepper 

 

INSTRUCTIONS
In a bowl, whisk together the olive oil, brown sugar, garlic, salt and pepper. Place the steak in a baking dish or Ziplock bag and pour the mixture over top. Place it in the fridge and let it marinate for at least 30 minutes or even overnight. 

You can grill, broil or pan sear the steak. Preheat the broiler in your oven and move the oven rack as close as possible. Place the steak on a broiler pan or baking sheet and broil on each side for about 5 minutes. This usually results in a medium to well-done steak. 

Allow the steak to rest for 10 minutes before slicing it thinly against the grain. Serve with some pesto and corn relish on top! 

TO PREPARE THE AVOCADO PESTO:
Combine the basil, avocado, cheese, pine nuts and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/2 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper and pepper flakes and blend again. Taste and season additionally if needed. 

TO PREPARE THE GRILLED CORN RELISH:
Stir all ingredients together in a bowl until combined. It can be conserved in the fridge for up to two days. 

 

Original Recipe

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