Flat Iron Steak with Piquillo Pepper Pesto

Flat Iron Steak with Piquillo Pepper Pesto is a gluten free, dairy free, paleolithic, and primal main course. One portion of this dish contains about 46g of protein, 70g of fat, and a total of 873 calories. This recipe serves 2 and costs $6.11 per serving. valentin day will be even more special with this recipe. Head to the store and pick up flat iron steak, kosher salt, piquillo peppers, and a few other things to make it today. This recipe is liked by 456 foodies and cooks. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Overall, this recipe earns a spectacular spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Lemon Basil Pesto Flat Iron Steak, Grilled Flat Iron Steak with Pistachio Pesto Butter, and Marinated Flat Iron Steak.

Servings: 2

Preparation duration: 25 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 flat iron steak (about 1 pound)

1/4 teaspoon kosher salt

1 teaspoon kosher salt

1/2 cup unsalted macadamia nuts

1 tablespoon extra-virgin olive oil

2 tablespoons extra-virgin olive oil

1 9-ounce jar roasted piquillo peppers

Equipment:

paper towels

frying pan

tongs

food processor

spatula

bowl

Cooking instruction summary:

For the pesto: Combine the piquillo peppers, macadamia nuts, salt and olive oil in the bowl of a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed. Spoon the pesto into a bowl and set aside until ready to use. For the steak: Remove the flat iron steak from the refrigerator 30 minutes prior to cooking. Heat a large skillet over medium-high heat. Pat the steak dry with paper towels and sprinkle all over with the salt. Add the oil to the skillet, swirling to coat the bottom of the pan. Carefully add the steak to the pan and place a foil-wrapped brick or a small cast-iron pan on top of the steak to weight it down. Cook for 3 to 4 minutes on the first side. Remove the weight and, using tongs, flip the steak. Cook for an additional 3 to 4 minutes for medium-rare to medium doneness. Remove the steak from the pan and let rest for 10 minutes before slicing against the grain. Serve with the pesto.

 

Step by step:

For the steak

1. Remove the flat iron steak from the refrigerator 30 minutes prior to cooking.

2. Heat a large skillet over medium-high heat. Pat the steak dry with paper towels and sprinkle all over with the salt.

3. Add the oil to the skillet, swirling to coat the bottom of the pan. Carefully add the steak to the pan and place a foil-wrapped brick or a small cast-iron pan on top of the steak to weight it down. Cook for 3 to 4 minutes on the first side.

4. Remove the weight and, using tongs, flip the steak. Cook for an additional 3 to 4 minutes for medium-rare to medium doneness.

5. Remove the steak from the pan and let rest for 10 minutes before slicing against the grain.

6. Serve with the pesto.


For the pesto

1. Combine the piquillo peppers, macadamia nuts, salt and olive oil in the bowl of a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed. Spoon the pesto into a bowl and set aside until ready to use.


Nutrition Information:

Quickview
873k Calories
45g Protein
70g Total Fat
14g Carbs
37% Health Score
Limit These
Calories
873k
44%

Fat
70g
108%

  Saturated Fat
15g
99%

Carbohydrates
14g
5%

  Sugar
4g
5%

Cholesterol
149mg
50%

Sodium
1974mg
86%

Get Enough Of These
Protein
45g
91%

Vitamin B12
11µg
191%

Zinc
16mg
107%

Selenium
68µg
98%

Vitamin C
76mg
93%

Manganese
1mg
71%

Iron
9mg
50%

Phosphorus
480mg
48%

Vitamin B6
0.93mg
47%

Vitamin B3
8mg
43%

Vitamin B1
0.62mg
42%

Vitamin B2
0.57mg
33%

Copper
0.52mg
26%

Vitamin A
1275IU
26%

Vitamin B5
2mg
24%

Vitamin E
3mg
24%

Potassium
824mg
24%

Magnesium
91mg
23%

Vitamin K
14µg
13%

Fiber
2g
12%

Calcium
43mg
4%

Folate
10µg
3%

covered percent of daily need
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