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Grilled Flat Iron Steak with Pistachio Pesto Butter

From Big Daddy Aaron McCargo Jr.



Pesto Butter:

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



Olive oil

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.