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Recipes
Grilled Steak with Basil Pistou

Recipe

Grilled Steak with Basil Pistou

10 min prep

15 min cooking

Serves 4

Difficulty 3/5

Pistou is the French version of Italian pesto sauce. The bold, garlicky basil flavour is a perfect accent for these rich, beefy grilled steaks. Serve with potato gnocchi or boiled new potatoes and a chunky sweet pepper, tomato and cucumber salad.

Ingredients

2 cloves garlic 1 cup (250 mL) packed fresh basil leaves (about two 28-g packages) ⅓ cup (75 mL) freshly grated Parmesan cheese 1 tbsp (15 mL) tomato paste 3 tbsp (45 mL) olive oil, divided Salt and freshly ground pepper 4 Beef Bottom Blade Denver Steaks, 1 inch (2.5 cm) thick (about 8 oz/250 g EACH) 1 lemon, cut lengthwise into quarters

Directions

1. Chop garlic and basil in mini chopper or tall cup using an immersion blender, pulsing 10 to 20 times. Add Parmesan and tomato paste and pulse about 10 times or until blended. Add 2 tbsp (30 mL) of the oil and purée until blended; add enough of the remaining oil until desired consistency. If you prefer a thinner sauce, add a little water. Season with salt and pepper to taste. Set aside. 2. Pat steaks dry with paper towel and season with salt and pepper to your taste. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Meanwhile, grill lemon wedges, turning with tongs to brown both cuts, for about 4 minutes or until grill marked. 3. Transfer steaks to cutting board and let rest for 5 minutes. Brush steaks with some of the pistou. Serve with grilled lemons and extra pistou on the side.

Tip

The pistou is best prepared just before serving but can be made up to 8 hours ahead. Transfer to a jar or container and drizzle with a thin layer of oil to coat the surface to prevent the basil from browning. Cover tightly and refrigerate. Let warm to room temperature before serving.

Cuts Used in This Recipe

Steaks

Boneless Bottom Blade Denver Steak

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.