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Grilled Hazelnut Pesto Steak Kabobs

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Grilled Hazelnut Pesto Steak Kabobs
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 7
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Grilled Hazelnut Pesto Steak Kabobs

Tasty steak kabobs fresh off the grill and rubbed with a delicious, nutty pesto!

Ingredients

1
pound sirloin tip steak
1
clove garlic, grated
2
tablespoons Worcestershire sauce
1
tablespoon soy sauce
1/4
cup red vinegar
1
tablespoon honey
Salt and pepper

For the pesto

1
cup roasted hazelnuts
1
large bunch of basil
1
clove garlic
1
cup Pecorino cheese
Olive oil

Directions

  • 1 Cut the steak into squares of about 1.5 to 2 inches. Mix the steak with the rest of the marinade ingredients. Allow to marinate for at least an hour, up to 6 hours.
  • 2 To make the pesto, remove some of the woodier stems from the basil. Place the basil into the food processor with the rest of the pesto ingredients. Process the pesto while adding olive oil until you reach your desired consistency.
  • 3 Skewer the steak. If using wooden or bamboo skewers, soak in water for at least 30 minutes first. Preheat grill on high for 10 minutes, then reduce heat to medium. Grill skewers for about 5 minutes per side to get a nice medium doneness. Serve with the pesto.
See Step By Step

Step By Step  

Trade those pine nuts for some hazelnuts in this twist on the classic pesto sauce.

As prepared by The Food in my Beard,

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!


Grilled Hazelnut Pesto Steak Kabobs

First, start with lots of basil and hazelnut.

 

Grilled Hazelnut Pesto Steak Kabobs

Just pop it all into a food processor to make the pesto.

 

Grilled Hazelnut Pesto Steak Kabobs

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?

 

Grilled Hazelnut Pesto Steak Kabobs

Just cut the sirloin into cubes.

 

Grilled Hazelnut Pesto Steak Kabobs

After it marinates for an hour or so, it's time to skewer it up.

 

Grilled Hazelnut Pesto Steak Kabobs

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.)

 

Grilled Hazelnut Pesto Steak Kabobs

Plate them up with the pesto on the side.

 

Grilled Hazelnut Pesto Steak Kabobs

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.

Enjoy!

 

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!

See Recipe
Tips  

You can serve the pesto on the side or apply the pesto to the steak with a brush or spoon as soon as the kabobs come off the grill.

Nutrition Information 
No nutrition information available for this recipe
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