Have you ever had to wrangle your own steer?
I literally was wearing my cowgirl boots and was wrestling my steer right here in my kitchen last night. I mistakenly purchased a beef shank or the leg portion of the steer instead of a portion of a whole tenderloin. You know that is quite easy to do here in Hong Kong as they both were written in all traditional Chinese characters and they were both packaged right next to each other and I forgot my reader glasses.
However, this is how happy accidents are formed. I ended up making this amazing tender beef shank studded with garlic, of course, topped with a caramelized red pepper pesto that will make any cut of meat taste like a million bucks.
I went through some extreme measures including beating the beef with a hammer and marinating for almost 24 hours. I also fillet and opened this section of meat into a long section just like a flank steak. All of those nooks and crannies made great holes to tuck in all of my garlic and allowed the marinade to really get a chance to mingle.
I cooked the shank on the grill, just like you do with a flank steak. I only cooked the fillet of shank for a couple of minutes on each side. The result was a perfect juicy medium steak with some delicious herbs.
However just in case the steak did not meet my standards, I made two kids of pesto for dipping. I made a caramelised red pepper pesto recipe that I will be sharing with you today and also a caramelized basil pesto http://bamskitchen.com/dietary-restrictions/glutenfree/grouper-basilico-e-olio/ or if you like a more traditional Tuscan basil pesto then try my recipe for http://bamskitchen.com/international-cuisines/italian-cuisine/cinque-de-terres-ligurian-trofie-al-pesto-and-a-guest-post/. Make sure you make extra pesto as both kinds are delicious in pasta, chicken, roasted vegetables or anything your little heart desires.
If you serve Caramelized Red Pepper Pesto Steak with a bountiful tossed salad and side vegetable you have the perfect low carb, diabetic friendly meal that also happens to be gluten-free and lactose friendly.
I know this time of the year it is pretty hot and steamy and none of us want to be slaving in the kitchen and that is why this recipe is perfect. You can grill any cut of beef you wish to use. Make your pestos up to 3 days in advance. Throw together a quick tossed salad and you have a meal perfect for entertaining.
Marinated steak studded with garlic topped with a caramelised red pepper pesto that will make any cut of meat taste like a million bucks.
- Marinated Steak
- Steak Fillet or T-bone Steaks - 1.5 pounds (I had intended to purchase beef tenderloins but ended purchasing beef shanks) Flanks steak, tenderloins, T-bones or any cut of steak you prefer will work well with this dish.
- olive oil - 2 tablespoons
- garlic - 2 cloves chopped roughly
- onion - 1/2 small chopped
- steak seasoning - 1 teaspoon
- worcestershire sauce - 1 tablespoon
- Caramelized Red Pepper Pesto
- onion - 1 onion chopped and cooked in a little olive olive on top of the stove until caramelised.
- garlic - 3 cloves
- roasted red peppers (Capisum) - 1 cup chopped (if you only have fresh red peppers you can make your own roasted by putting your peppers directly on the stovetop and let them char on all sides and then put them in a paper bag to cool and then peel and remove seeds)
- basil - bunch of fresh chopped
- tomato paste - 2 tablespoons
- olive oil - 1/2 cup or just enough to pull all the ingredients together in the (if you want to conserve on fats you can use half olive oil and half water)
- salt and pepper - to taste
- tuscan seasoning - 1 teaspoon (mixture of roasted garlic, bell peppers, rosemary, basil, oregano, parsley and dried lemon)
Step 1: Choose your favourite cut of steak and marinate with olive oil, garlic, chopped onions and Worcestershire sauce. If you are using a less than ideal cut of beef, then feel free to tenderise first before marinating. Use your weapon of choice to take out all of your built up aggressions. If you use a using a less than optimal cut of beef, then marinate it up to 24 hours. If you are using a perfect steak than marinate for 30 minutes to an hour before grilling. Place in refrigerator during the marinating process.
Step 2: In a small pan place a little olive oil, chopped onions and whole unpeeled garlic. Caramelise the onions and garlic together in a pan. Once the onions are nice and caramelized and golden brown, turn off the stove top. Remove the peel from the garlic.
Step 3: Make Caramelized Red Pepper Pesto: In the food processor, add caramelised onion, garlic, roasted red peppers, basil, tomato paste, olive oil, salt and pepper and Tuscan seasoning. Blend until nice and smooth. Taste and adjust seasonings. This step can be done up to 3 days in advance.
Step 4: Pre-heat your BBQ grill. I have a gas grill but you can use a charcoal grill or you can even use a grill pan on top of the stove top.
Step 5: Take the steaks out of refrigerator and allow to come to room temperature about 30 minutes before grill time. Remove steaks from marinade and sprinkle both sides with steak seasoning.
Step 6: Grill Steaks for about 3-4 minutes on each side for medium-rare. Your goal is to have a medium rare steak if you are using a flank steak of even a beef shank to keep it tender. Do not overcook as it will make your steak tough. Let your steaks rest while keeping warm while you toss your side salad.
Step 7: Cut your steak into thin slices across the grain and serve with a dollop of caramelized red pepper pesto on top. Enjoy!