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Grilled Steak with Piquillo Pepper Pesto

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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.
Course Mains & Entrees
Cuisine American, Spanish-inspired
Keyword easy, grilling, Grilling Recipes, pequillo peppers, pesto, steak, summer
Prep Time 5 mins
Cook Time 8 mins
Additional Time 2 mins
Total Time 15 mins
Servings 4 servings
Calories 732
Author Laurie McNamara

Ingredients

FOR THE PESTO:

  • 3 tablespoons blanched almonds toasted in a dry skillet
  • 2 cloves fresh garlic peeled
  • 1/4 cup parsley leaves
  • 6 ounces jarred Piquillo Peppers I like Cara Mia Hand Grilled
  • 1/2 cup grated Manchego cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil or more as needed

FOR THE STEAKS:

  • 4 ribeye steaks
  • 1/3 cup steak 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.

Nutrition

Serving: 1g | Calories: 732kcal | Carbohydrates: 9g | Protein: 51g | Fat: 55g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 617mg | Potassium: 724mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1008IU | Vitamin C: 32mg | Calcium: 252mg | Iron: 7mg