This dish is awesome! To start, the steak is tender, juicy, and well seasoned. When you take your first bite, you know that you are going to have a great meal. The sauce, makes the meal really. It has different flavors, and they are all so good. You can even use the leftover sauce (if you have any left and you will because the recipe makes a lot) for pasta or something like that. The bread is heavenly. It has that garlic taste that you will crave after you finish the bread. This is a really good meal.
I got this recipe from Rachael Ray: my years in meals.
Ingredients:Four 7 to-8-ounce flat-iron steaks or filet steaks
1 bulb garlic
3/4 cup EVOO, plus more for drizzling
Kosher salt and freshly ground pepper
3 tablespoons pine nuts
1 cup fresh parsley leaves
1/2 cup fresh basil leaves
1 head Belgian endive, sliced
1/2 head radicchio, chopped
A handful of fresh thyme sprigs, leaves stripped
Juice of 1 lemon
2 small handfuls grated Parmigiano-Reggiano
Ciabatta bread, grilled or warmed in the oven, split and charred or warmedDirections:
Position a rack in the center of the oven and preheat the oven to 500 degrees F (or the highest setting).
Bring the steaks to room temperature.
Meanwhile, pull apart the garlic cloves. Roast the garlic until soft. Then rub the garlic on the slices of Ciabatta.Lightly toast the pine nuts in a small skillet over medium heat, then remove to a plate to cool.Combine the parsley, basil, endive, radicchio, thyme, pine nuts, lemon juice and cheese in a food processor. Season with salt and pepper. Pulse until chopped. With the motor running, drizzle in the remaining 1/2 cup EVOO in a slow stream until blended. Transfer the pesto to a serving dish. (Any leftover pesto is delicious on sandwiches or tossed with hot pasta and starchy cooking water.)
Heat a grill pan or heavy griddle over medium-high heat or prepare an outdoor grill.
Drizzle the steaks with EVOO and sprinkle with salt and pepper. Grill for 3 to 4 minutes, then flip and cook 3 more minutes for medium-rare. Remove to a cutting board and let rest for 5 to 10 minutes.
Place the steaks on serving plates and drizzle with the pesto. Serve the garlic and bread on the side.
I give the Flat Iron Steak with Tre Colore Pesto: 5 out of 5 chefs.