Reviewed: Oct. 13, 2009

We were pleasantly surprised that we liked this as much as we did. Pesto gave great flavor to the steaks. Made exactly as written.

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Christy

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2009

I just used the pesto recipe and it was delicious. I added a bit of jalapeno pepper instead of the red pepper flakes to give it a bit of a kick. Great consistency, will make again!

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esitko

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Reviewed: May 11, 2009

The pesto is fabulous! We used top sirloins instead of flat iron steaks. Turned out great. Even my finnicky 9-yr old nephew liked this steak. I just made a sandwich with some of the left over meat with a little of the pesto. The flavor was even better the next day! This recipe is a definite keeper!

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MaryinLA

Cooking Level: Intermediate

Home Town: La Canada Flintridge, California, USA

Living In: Lake Forest, California, USA

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Reviewed: May 10, 2009

This steak was PHENOMENAL!! For Mother's Day dinner my father and I made this for my stepmom. It was absolutely delicious! The pesto was fresh and very tasty, it added a little kick to the steak without compromising the flavor. We didn't change one thing for this steak, we followed the recipe exactly and the finished product was terrific. I recommend this to any cook, because it was easy for me to make and I am definitely just an amateur chef.

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Shannon

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

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Reviewed: Apr. 12, 2009

This is a new family favorite. I did use walnuts because I did not have any pinenuts, and it was great. What a find, flat iron steaks were perfect and tender and cheaper then any other steaks.

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Rebecca Devor

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Reviewed: Apr. 6, 2009

The pesto sauce is fabulous just like this, and could be put on almost anything. I think I'll try it on cold pasta. Thanks!

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Abbie W.

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Reviewed: Apr. 5, 2009

Great recipe. I added extra garlic to the pesto and a 1 tsp red pepper instead. Was fantastic. Used New York steaks and let them sit for hours in the fridge in a covered 8x8x2 glass dish with garlic and pesto rubbed on both sides before cooking them. Thanks for the great recipe. Into my recipe box it goes as a top rated keeper.

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Reviewer:

Ruely

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 3, 2009

WOW! Made these for dinner last night and they were great. Used NY Strip (personal preference) and followed another reviewer's suggestion and marinated them in some of the pesto. Thanks for the great recipe!

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Bethany

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Reviewed: Mar. 25, 2009

We made this and were pleasantly surprised! We don't typically like pesto but I have to admit, it was very good AND very quick and easy to make! Since it was still cold out, we made it on the stove and used flank steak instead of the flat iron. Worked great with the flank steak.

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blue eyed CC

Cooking Level: Expert

Living In: Roselle, Illinois, USA

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Reviewed: Oct. 11, 2008

Perfect pesto! For anyone worried about or having trouble with pesto falling off or burning on their steaks, I marinated my steaks in about 2T pesto (don't worry, you'll have plenty for topping) loosened with a splash of lemon and olive oil. You can shake the excess off - or not, I didn't - when you're ready to grill. Awesome. Thanks for the recipe!!!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Apr. 28, 2008

As we thought, most of the outer ingredients fell off on the grill, plus it flamed up a bit. The only flavor that stood out (for us) was the garlic. 4 minutes per side wasn't long enough & our steak was pretty thin. I don't think we'll be doing this one again.

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cabinkat

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Reviewed: Apr. 21, 2008

Awesome! A hit with everyone (I left the sauce off of the kid's steaks.) The lemon and pepper flakes are a great addition to the pesto. I had enough left over that I will serve it with pasta another day. Thank you! A keeper.

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jbcmom116

Cooking Level: Intermediate

Living In: Carmel, Indiana, USA

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Reviewed: Mar. 31, 2008

Very nice twist on pesto! Next time I think I will try it with a dash of chili oil instead of the crushed red pepper flakes. I think it might mix in a little better.

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RandyRandy

Cooking Level: Expert

Home Town: Hobart, Oklahoma, USA

Living In: Midlothian, Illinois, USA

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Reviewed: Mar. 27, 2008

This was excellent! The only changes I made was to add an extra clove of garlic to the pesto and cut the lemon juice to 2 tsp because I didn't want it to be too tart. The garlic rubbed on the meat didn't do much good; it burned off while the meat was cooking, but that's a small quibble. My husband and I loved this. I served it with sliced tomatoes and roasted cauliflower. Thanks for the recipe, desi!

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