Ingredients
- cloves garlic
- cups packed fresh basil leaves
- /3 cup pine nuts
- /2 cup extra-virgin olive oil
- /2 cup freshly grated Parmesan cheese
- /2 tablespoons fresh lemon juice
- /4 teaspoon red pepper flakes
- (6 ounce) flat iron steaks
- large cloves garlic, minced
- salt and pepper to taste
Instructions
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Step 1
Start by making the pesto. Drop 4 garlic cloves into a food processor and pulse until finely minced. Add the fresh basil and pine nuts, then give it a few quick pulses to roughly combine. With the motor running, slowly drizzle in the olive oil—stop once or twice to scrape down the sides—until the mixture looks cohesive. Toss in the Parmesan, lemon juice, and red pepper flakes, pulsing until just blended. Taste and adjust with salt and pepper. Set the pesto aside. Rub the steaks all over with the minced garlic, then season generously with salt and pepper. Let them sit at room temperature while you fire up the grill to medium-high heat. Lightly oil the grates. Place the steaks on the grill and cook for about 4 minutes per side for a perfect medium, basting a few times with a little pesto as they cook. I always let the steaks rest off the heat for a few minutes before serving—this locks in every bit of juice. Slice against the grain and spoon the remaining pesto on top. The herby, garlicky, lemony finish makes it a standout keto dinner.