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RECIPE: Grill Up Steak With Basil-Mint Pesto to Celebrate Summer Flavor

By Tom Liddy | August 29, 2014 3:19pm 

JACKSON HEIGHTS — If you need a last-minute way to jazz up some steaks for Labor Day Weekend, here is a recipe that you can whip up in no time.

The dish pairs the succulent flavor of a rib steak (or pretty much any steak) with an herbaceous pesto with mint and basil as a dipping sauce. You can even use it as a marinade.

By the time you light the grill, or get your cast-iron grill pan nice and hot on the stovetop, the pesto is ready and you're good to go.

If you can get herbs from the garden, like I did from a friend, all the better.

Pair up the meal with a light and simple caprese salad featuring tomatoes (garden-fresh are better), fresh mozzarella and capers.

Ditch the burgers for something different this Labor Day and enjoy the tastes of summer all on one plate.

 This steak with mint-basil pesto is perfect for Labor Day.
This steak with mint-basil pesto is perfect for Labor Day.
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DNAinfo/Tom Liddy

Here's how to make this tonight:

Serves 2:

INGREDIENTS:

2 rib steaks (about 3/4 inch thick)

1/2 cup basil leaves, packed

1/2 cup mint leaves, packed

1/2 cup olive oil

3 cloves garlic (or more)

1/2 tsp. salt

Pepper

For the salad:

1 pint grape tomatoes

1 ball fresh mozzarella or a pint if you're getting the smaller size

Capers

Basil, rough chopped for garnish

Olive oil

Salt and pepper

DIRECTIONS:

1. For the salad: Slice the tomatoes and mozzarella and add them to the plate, alternating rows. Add capers and a little chopped basil. Then season with salt and pepper and drizzle with olive oil. Set aside.

2. Heat the grill or a cast-iron grill pan on medium high heat and allow the steak to warm up outside the fridge for a few minutes.

3. Meanwhile, combine the basil, mint, garlic, salt and some pepper in a food processor and pulse a few times. Add the olive oil and continue to pulse until you have a rough mixture. Check for seasoning and add salt and pepper if necessary.

4. Season the steak on both sides with salt and pepper and place on the grill. After about 5 minutes, turn 45 degrees to get cross marks and leave another 2-3 minutes.

5. Flip the steak over and grill for another 5 minutes for medium.

6. Take the steaks off the heat and then let them rest for about 5 minutes. Then serve with the pesto and salad.

7. Dig in.