The pesto adds this amazing smoky-spicy (not incredibly hot or anything), garlicky yet flavorful and healthy something-something to grilled steak. If red meat isn't your thing, try it on chicken or spread it on slices of grilled crusty bread. Of course spooning it into your mouth is always an option. Pesto yields 1¼ cups.
3tablespoonsblanched almondstoasted in a dry skillet
2clovesfresh garlicpeeled
1/4cupparsley leaves
6ouncesjarred Piquillo PeppersI like Cara Mia Hand Grilled
1/2cupgrated Manchego cheese
1/2teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
1/4cupolive oilor more as needed
FOR THE STEAKS:
4ribeye steaks
1/3cupsteak seasoning
Instructions
Add almonds to a dry, 8-inch skillet. Toast the nuts over medium-low heat until lightly golden and fragrant. Remove and cool.
Add toasted almonds, garlic and parsley to a small mini food processor and pulse until coarsely chopped. Add peppers, cheese, salt, pepper and oil, pulse until combined.
Sprinkle both sides of the steaks with seasoning. Grill steaks on a preheated outdoor grill for about 5 to 6 minutes a side or until desired doneness.
Spread pesto on grilled bread or spoon onto grilled chicken or steak.