Flat Iron Steak with Piquillo Pepper Pesto

Name: Flat Iron Steak with Piquillo Pepper Pesto
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 2 servings
Ingredients: One 9-ounce jar roasted piquillo peppers; 1/2 cup unsalted macadamia nuts; 1/4 teaspoon kosher salt; 2 tablespoons extra-virgin olive oil; 1 flat iron steak (about 1 pound); 1 teaspoon kosher salt; 1 tablespoon extra-virgin olive oil

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Level: Easy

Total: 1 hr 5 min
Active: 25 min

Yield: 2 servings

Level: Easy

Total: 1 hr 5 min
Active: 25 min

Yield: 2 servings

Ingredients

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Pesto:

One 9-ounce jar roasted piquillo peppers

1/2 cup unsalted macadamia nuts

1/4 teaspoon kosher salt

2 tablespoons extra-virgin olive oil

Steak:

1 flat iron steak (about 1 pound)

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil

Directions

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.