Caramelized Red Pepper Pesto Steak is a delicious low carb Italian recipe, marinated in a delicious caramelized onion sauce, grilled to perfection and served with a dollop of red pepper pesto.
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 caramelized red pepper pesto recipe that I will be sharing with you today and also a 3 Minute Vegan Sun-dried Tomato Pesto or if you like a more traditional Tuscan basil pesto then try my recipe for Trofie al Pesto. 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.
Why you are going to love Caramelized Red Pepper Pesto Steak
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.
More Steak Recipes
Grilled Flank Steak with Thai Style Chimichurri
Grilled Flank Steaks with Herbed Butter
Wasabi Bloody Married Flank Steak
Seared Steak with Strawberry Cucumber Dressing
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Caramelized Red Pepper Pesto Steak
Ingredients
Marinated Steak
- 1.5 pounds 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.
- 2 tablespoon olive oil
- 2 cloves garlic
chopped - ½ cup onion
chopped - 1 teaspoon steak seasoning
Montreal Steak seasoning - 1 tablespoon worcestershire sauce
Caramelized Red Pepper Pesto
- 1 cup onion
Chopped and cooked in a little olive olive on top of the stove until caramelized. - 3 cloves garlic
- 1 cup roasted red peppers capsicum (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)
- ½ cup basil
chopped - 2 tablespoon tomato paste
- ½ cup olive oil
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 - 1 teaspoon Italian Seasoning Mix (mixture of roasted garlic, bell peppers, rosemary, basil, oregano, parsley and dried lemon)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cut your steak into thin slices across the grain and serve with a dollop of caramelized red pepper pesto on top. Enjoy!
Kevin says
Love pesto with Steak -- The Argentinians do this, and have a side of roasted garlic... MMMMM
HWC Magazine says
You know if roasted garlic is included we are on board.
Bernice says
This looks fabulous! I love how you pound the meat and allow it to marinade for 24-hours. The sauce looks fabulous and of course caramelized onions are always a nice treat!
Lail | With A Spin says
I hope you are better now, Bam.
Garlic, a caramelized red pepper pesto and steak..everything about this dish is amazing.
Sawsan@ Chef in disguise says
You are one of the most creative people I know !
I am sorry I have not been here in a while. Life has been crazy busy
Sorry to hear you were sick.
I hope you are all better now
Sandra - The Foodie Affair says
This looks amazing, Bam! I love sauces with meats! Well worth the extra pounding it seems 🙂
Pamela @ Brooklyn Farm Girl says
This looks like one heck of a great dinner! I love that pesto on top, and the kick it must provide. My husband will love this for dinner... and I will too!
Purely.. Kay says
My mouth is watering and I can just taste the wonderful flavors of this steak. DELISH
Charles says
It looks like your "extreme measures" paid off Bam - that meat looks fantastic. Juicy, succulent, and I love the pesto pairing!
Tandy says
That red pepper pesto looks and sounds amazing!
dianeskitchentable says
I just knew you were someone who could turn lemons into lemonade. Of course beating that steak into submission had to have been satisfying. Of course the steak looks scrumptious but I'm so glad you suggested the pesto's...I never have made one before believe it or not - probably because I never knew what it was. As always, great info.
sweetsimplestuff says
Yeah for happy accidents! Your steak looks and sounds wonderful ... I'm off to the store (with my glasses) to get everything 😉
bentodays says
Yum I love a good steak and this looks sumptious!
dedy oktavianus pardede says
Nice kick'in steak !
i sometimes combine roasted pepper ang sun dried tomato fot my pesto.....
Eva kitcheninspirations.wordpress.com says
That sure does look like a gorgeous summer dinner, Bam. And the pestos with the steaks sound like a perfect flavour combination, not to mention how gorgeous the colour is. And it looks like your bashing made a huge difference, the meat looks very tender and flavourful.
ashley says
Mmm both of these pesto sauces in that picture look soooo good! I love when "mistakes" turn out in my favor...looks like yours did, too 🙂