Flat Iron Steak with Piquillo Pepper Pesto

1. 1

   For the pesto: Combine the piquillo peppers, macadamia nuts, salt and olive oil in the bowl of a food processor.

2. 2

   Process until smooth, scraping down the sides with a rubber spatula as needed.

3. 3

   Spoon the pesto into a bowl and set aside until ready to use.

4. 4

   For the steak: Remove the flat iron steak from the refrigerator 30 minutes prior to cooking.

5. 5

   Heat a large skillet over medium-high heat.

6. 6

   Pat the steak dry with paper towels and sprinkle all over with the salt.

7. 7

   Add the oil to the skillet, swirling to coat the bottom of the pan.

8. 8

   Carefully add the steak to the pan and place a foil-wrapped brick or a small cast-iron pan on top of the steak to weight it down.

9. 9

   Cook for 3 to 4 minutes on the first side.

10. 10

    Remove the weight and, using tongs, flip the steak.

11. 11

    Cook for an additional 3 to 4 minutes for medium-rare to medium doneness.

12. 12

    Remove the steak from the pan and let rest for 10 minutes before slicing against the grain.

13. 13

    Serve with the pesto.

* Per serving · 4 servings · Values may vary.

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