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Seared Flat-Iron Steak with Almond-Sage Pesto
Total:
25 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Pesto:
  • 1 cup raw almonds, toasted
  • 1 cup extra-virgin olive oil 
  • 3/4 cup loosely packed fresh parsley leaves
  • 3/4 cup loosely packed fresh sage leaves 
  • 1/2 cup grated Parmesan 
  • 1 clove garlic
  • Juice of 1/2 lemon 
  • Pinch crushed red pepper flakes
Steak:
  • Four 6-ounce flat-iron steaks
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • 2 tablespoons olive oil

Directions

For the pesto: To the bowl of a food processor, add the almonds, olive oil, parsley, sage, Parmesan, garlic, lemon juice and pepper flakes. Process until smooth.

For the steak: Heat a cast-iron skillet over medium-high heat until very hot. Season the steaks on both sides with salt and pepper. Add the oil to the pan and, when it shimmers, add the steaks. Cook for 4 to 5 minutes on each side for medium rare. Remove to plates and let rest for 5 minutes.

Top the steaks with a dollop of pesto and serve.

Cook's Note

Remaining pesto can be stored in an airtight container in the refrigerator for up to 4 days.

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