Grilled Flat Iron Steak with Pistachio Pesto Butter
From Big Daddy Aaron McCargo Jr.
2 sticks butter, room temperature
1 cup packed basil leaves
4 to 5 cloves garlic
1 teaspoon kosher salt
Pinch coarse ground black pepper
Dash fresh lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup Asiago cheese
2 tablespoons pistachios
Pinch red pepper flakes
4 (8-ounce) flat iron steaks
Salt and freshly ground black pepper
For the butter:
In a food processor add, butter basil, garlic, salt and pepper. Pulse a few times until well combined. Add lemon juice and drizzle oil. Pulse again. Add cheese, pistachios and red pepper flakes. Remove from processor with a rubber spatula onto a sheet of parchment paper and shape into a log. Place in the refrigerator and allow to set for at least 30 minutes.
For the steak:
Preheat grill to medium.
Drizzle the steaks with olive oil. Put on the grill, and while cooking season with sea salt and black pepper, to taste. Cook for 3 to 4 minutes, then flip and season with salt and pepper, to taste. Grill for another 3 to 4 minutes. Remove from the grill to a platter and allow to rest for a few minutes. Slice disks of butter, put on steaks while still hot and serve.