Hello friends and Happy Wednesday!
First off! Check out this video I made for Pinterest! (It would really help me as a Pinterest Creator if you gave this video a “heart!” So thank you!)
I hope you all had a wonderful Valentine’s Day on Monday. I sure did!
It was so lovely 🙂 My special gentleman and I made dinner together and wow – I must say, we made a great team!
Introducing OUR Sun Dried Tomato Pesto Pasta with Rosemary Garlic Steak!
OH MY GOSH!!
This dinner was next level. And the perfect menu for Valentine’s Day, might I add 🙂
I made my pasta with zucchini noodles, which makes this dish Keto, Specific Carb Diet friendly, paleo and gluten free!
(And full disclosure, I had shrimp with mine, because I’m not a steak fan…but boy, Steven sure is!)
Plus – this was ready in about thirty minutes flat!
Here’s What You Need: (Serves 2)
16 oz Bone in New York Strip
Fresh Rosemary Sprig
2 Tbsp butter
Salt and pepper
Spaghetti or Zucchini noodles (1.5 zucchini per person, if using)
Pesto:
1 cup packed fresh basil
1/2 cup pine nuts, toasted
1-2 garlic cloves (depending on how strong of a garlic flavor you prefer)
Juice 1/2 lemon
8 sun dried tomato halves in olive oil (this brand is gluten free and keto)
1/2 cup olive oil (plus or minus, depending on consistency)
1/2 cup freshly grated parmesan cheese
Salt and pepper
Tools:
Food Processor
Stock pot
Cast Iron Skillet
Tongs
Colander
Directions:
I made the pesto in advance, and it couldn’t be easier. Throw all the ingredients into the food processor, minus the olive oil and cheese. Blitz it up, then slowly pour in the olive oil, and process until it is your desired consistency. (I like a little on the thicker side, which I then thin out with pasta water.) Finally, add the cheese and pulse until it is fully incorporated. Set aside.
While you’re cooking the steak, make your pasta (either by spiralizing a zucchini and baking for 10 minutes in a 250 degree oven on a greased baking sheet. Or by boiling your pasta.
NOW FOR THE STEAK!
Three important things:
1) YOU MUST HAVE A HEAVY BOTTOMED CAST IRON SKILLET! (A perfect sear is impossible to get on a nonstick skillet.)
2) You MUST have a high-smoke oil — grapeseed and avocado oil are great options.
3) The steak MUST be DRY and AT ROOM TEMPERATURE — so pat it dry with a paper towel before you begin.
Start by heating up a cast iron skillet over medium-high to high heat, until it is screamin’ hot. Meanwhile, dry your steak with paper towels, and season both sides liberally with salt and pepper. Really press the seasoning in there. And don’t forget to season the sides of the thick steak.
Then, heat about 1-2 tsp of grapeseed or avocado oil in the cast iron pan. You can test if it is ready by doing the water-drop test: if it sizzles it’s ready to go.
Then, place your steak in the pan, and cook it for one minute on this side. *use the timer on your phone* Then, after one minute, flip to the other side, and cook for another minute. *Use the timer.* Repeat this process again — so a total of four flips, equaling twice on each side. Then, add your butter, crushed garlic and thyme to the pan.
Now it is time to baste, and this goes quickly — just for another minute and 30 seconds.
Then, carefully, tilt the pan towards you so that the fat collects on one side, and then with a spoon, spoon the melted butter/fat on top of the steak, basting it and getting all that flavor locked into the meat.
After a minute and a half, remove the steak from the heat, place it on a cutting board, and immediately test it with a meat thermometer to see if it is done. It should read 130 degrees for medium rare. (Whatever you do DO NOT cut into the steak to see if it is done or “pink” — this will result in it losing all the juices and it will be DRY.)
THEN LET THE STEAK REST! For about 7 minutes, so that it retains and soaks up all the amazing juices that will make it the absolute perfect steak.
While your steak is resting, toss your pasta with the pesto. (If using spaghetti noodles, reserve 1/4 cup pasta water, and add in while mixing in the pesto.
To plate, serve your pasta with the steak either on top or on the side.
WOULD YOU LOOK AT THAT BEAUTIFUL MEAL!!!
This is the perfect example of what happens when two forces come together in the kitchen.
A beautiful masterpiece, I tell ya! A beautiful masterpiece!
First, let’s talk the sun dried tomato pesto.
There is something so magical about sun dried tomatoes: there’s this subtle earthy sweetness that is mixed with just the right amount of acidity from the tomatoes. And when that comes together with the bright and fresh basil in the pesto — BAM!! Another culinary duo that is for the books!
Also – if you notice in the recipe, it calls for toasting the pine nuts….WHICH MAKES A NIGHT-AND-DAY DIFFERENCE! Because the aroma and flavor that is released when you heat up the oils in the pine nuts and let them toast…wow wow wow. Do not skip this step. Yes it takes a little extra time, but it is so so worth it!
And then the steak. Steven has mastered the art of cooking steak, I tell ya. The man literally “YouTubes” how Gordon Ramsey and all the great chef’s cook their perfect steak, and has perfected the methods to a T! I am so impressed!
The caramelization on the outside of the meat is insane. And so juicy. I don’t even like meat, and it makes my mouth water!
Whatever you do, make this dish! Make it for yourself, make it for a romantic date night, make it for the family, HECK! Make it for your roommate!
Whoever, whatever….just do yourself a favor and get this meal on a plate in front of you!
Until tomorrow!
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6 responses to “Sun Dried Tomato Pesto Pasta with Steak!”
Amazing, this dish looks so delicious, Caralyn! I’ll be over, haha!
Thank you John! This definitely filled us up! And pesto is seriously my secret go-to when I want something easy, delicious and FAST to make! Haha sounds good, i’ll be sure to set a place for ya next time!! 🙂 glad you stopped by! have a wonderful night! Hugs and love xox
This looks amazing! This should be on the cover of a restaurant menu!
MMMmmm. Looks very good, although the steak is a little rare for Anita’s and my taste. Medium-well is my sweet spot and hers is ‘crispy-crittered,’ 😄 no pink at all!
Love your details. Toasting the pine nuts, not cutting into the meat, etc. And sun-dried tomatoes are the best (we buy the big jar at Costco!).
Thank you so much! Yes! Oftentimes, in cooking it’s the details that make the meal truly special! Hugs and love xox