Seared Flat-Iron Steak with Almond-Sage Pesto
Prep time
Cook time
Total time
Recipe type: Rustic Tuscan
Cuisine: Tuscan
Serves: 4
  • PESTO:
  • 1 cup raw almonds, toasted
  • 1 cup extra-virgin olive oil
  • ¾ cup loosely packed fresh parsley leaves
  • ¾ cup loosely packed fresh sage leaves
  • ½ cup grated Parmesan
  • 1 clove garlic
  • Juice of ½ lemon
  • Pinch crushed red pepper flakes
  • STEAK:
  • Four 6-ounce flat-iron steaks
  • Kosher salt and freshly ground black pepper
  • 2 Tablespoons Olive Oil
  1. For the pesto: To the bowl of a food processor, add the almonds, olive oil, parsley, sage, Parmesan, garlic, lemon juice and pepper flakes. Process until smooth.
  2. For the steak: Heat a cast-iron skillet over medium-high heat until very hot. Season the steaks on both sides with salt and pepper. Add the oil to the pan and, when it shimmers, add the steaks. Cook for 4 to 5 minutes on each side for medium rare. Remove to plates and let rest for 5 minutes.
  3. Top the steaks with a dollop of pesto and serve.
  4. ***Cook's Note: Remaining pesto can be stored in an airtight container in the refrigerator for up to 4 days.
Recipe by Food Luv 101 at