Seared Flat-Iron Steak with Almond-Sage Pesto

  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 servings
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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


Four 6-ounce flat-iron steaks

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

2 tablespoons olive oil


  1. 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.
  2. 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.
  3. 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.