New York Steaks with Rosemary and Roasted Garlic Pesto

New York Steaks with Rosemary and Roasted Garlic Pesto

This new york steaks with rosemary and roasted garlic pesto recipe is adventurous and takes time to do. The key is to make the pesto pasty and flavorful before rubbing it to your steaks and refrigerate steaks for about 2 to 4 hours. Grill the steaks over direct high heat until cooked to desired doneness and let it cool for a few minutes. Best served with roasted potato chunks or with your favorite lettuce salad.
 

Ingredients
2 medium
heads garlic
extra virgin olive oil
4 strips
New York steaks (about 8 ounces each and 1 inch thick)
1/3 cup
lightly packed rosemary leaves
2/3 cup
lightly packed Italian parsley leaves
1/2 cup
pine nuts
2
serrano chile peppers, stemmed and roughly chopped
2 tsp.
freshly grated lime zest
1 tsp.
kosher salt
1/2 tsp.
freshly ground black pepper
Directions
1. Remove the loose, papery outer skin from the heads of garlic. Using a sharp knife, cut about 1/2 inch off the top to expose the cloves. Place each garlic head on a large square of heavy-duty aluminum foil and drizzle 1 tablespoon of the olive oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 45 minutes to 1 hour. Set aside to cool.
2. To make the pesto: Place the rosemary, parsley, pine nuts, and chile peppers in a food processor. Process until the herbs are finely chopped. Squeeze out the garlic cloves into the food processor, being careful not to add any of the papery skin. Process just to incorporate the garlic. Transfer the mixture to a medium bowl and add 1/4 cup olive oil, the lime zest, salt, and pepper. Mix well to create a paste.
3. Spread the paste evenly on both sides of the steaks. Cover with plastic wrap and refrigerate for 2 to 4 hours. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
4. Grill over Direct High heat until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once [if flare-ups occur, move the steaks temporarily over Indirect High heat]. Remove from the grill and let rest for about 5 minutes. Serve warm.
Zachary Parker

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