Dress up tender sirloin steak with homemade hazelnut pesto.
Pesto is commonly regulated to pasta, but in reality it's insanely versatile and can be used in so many different ways. I like to put mine on steak fresh off the grill. It makes for an Italian spin on the chimichurri sauce that's popular with grilled meats in South America.
To switch up my pesto this week, I decided to trade pine nuts for hazelnuts to add a totally different dimension to the sauce. Hazelnuts have a much nuttier and complex flavor that can take your pesto to the next level!
First, start with lots of basil and hazelnut.
Just pop it all into a food processor to make the pesto.
For the steak kabobs I like to use sirloin tips. They're on the inexpensive side, cook quickly, taste really good, take a marinade well, and are easy to cut into chunks. What’s not to like?
Just cut the sirloin into cubes.
After it marinates for an hour or so, it's time to skewer it up.
Then just grill for a few minutes a side to a nice medium. (I grilled mine inside, but you can easily toss these on your outdoor grill.)
Plate them up with the pesto on the side.
Or, you could do what I do and apply the pesto with either a spoon or brush onto the steak kabobs when they're fresh off the grill so the cheese and oil soften up and the pesto melts onto the steak.
Dan Whalen calls this pesto bazelnut. He has been blogging for over 6 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!