Juicy grilled flat iron steak cooks up to perfection within minutes on the grill and a roasted red pepper pesto drizzled on top pumps up the flavors to max!
Labor Day STEAK!! I bet I can guess what you want on your grill today.
I personally just want a little steak with my multiple bowlfuls of roasted red pepper pesto.
Guys, we don’t do a classic grilled or pan-seared steak around here too often, but when we do……you know I won’t leave well enough alone. It will be covered, smothered, or just hanging out with all the sauce things.
Roasted.red.pepper.pesto. Say it real slow, eat it by the spoonful real fast.
Steak newbs!! This recipe has your name written all over it. It’s seriously almost impossible to mess up. Check out this timeline. >>>
- Flat iron steaks are whats up today. They’re a slightly-more affordable cut of steak that’s the perfect thickness for grilling or pan-searing. I season them simply with salt, pepper, a little lemon juice, and a little olive oil.
- P.S. I ALWAYS let my steaks sit at room-temp for 10 minutes after seasoning so that it gives the steak a chance to soak up the seasonings and come to a temperature ideal for cooking evenly.
- The steaks cooks up in seriously less than 10 minutes to a perfect medium or medium-rare. (med-rare girl aaaaaall the way right here) I wouldn’t suggest cooking this particular cut of steak past medium-well, because it can tend to get a little tough in texture.
- After it’s cooked, PLEASE let your steak rest before slicing it!! I can’t emphasize this enough. Cover it loosely with tin foil and let it sit 10 minutes so all the flavorful juices stay inside.
- While you’re waiting you should probably make my new pesto lover. I will cry if you skip the roasted red pepper pesto, for reals.
Slice your steak against the grain into thin pretty little strips. Arrange ’em over noodles, rice, etc whatever you want and cover the WHOLE gorgeous deal with pesto. No skimping allowed.
Plate licking is allowed. Because it’s honestly unavoidable here, y’all.
Grilled Flat Iron Steak with Roasted Red Pepper Pesto
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Ingredients
Flat Iron Steak
- 1-1/2 lbs flat iron steaks, fat trimmed
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Kosher salt and freshly-ground pepper for seasoning
Roasted Red Pepper Pesto
- 1/2 cup jarred roasted red peppers (plus more for garnish)
- 1/2 cup fresh basil leaves (plus more minced basil for garnishing)
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
- Hot pasta or rice for serving
Instructions
Flat Iron Steak
- Toss steaks with lemon juice then rub all sides with olive oil. Season liberally with salt and pepper. Let steak stand 10 minutes.
- Grill steaks 8-10 minutes, flipping once until steaks are medium degree of doneness (or your desired doneness) Remove steak from heat and cover loosely with tin foil. Let stand 10 minutes
Roasted Red Pepper Pesto
- Place roasted red peppers, basil, garlic, and Parmesan in a food processor. Pulse pesto while drizzling oil through top until smooth, scraping down sides as necessary. Season pesto with salt and pepper to taste.
- Thinly slice steak against the grain and arrange on top of noodles or rice. Spoon pesto on top and garnish with additional roasted red peppers and fresh basil. Enjoy!
Brittany Audra @ Audra's Appetite says
Just picked the very last of the basil from my garden today! Seriously you have the best ideas for sauces!! 🙂