Grilled Hazelnut Pesto Steak Kabobs

Name: Grilled Hazelnut Pesto Steak Kabobs
Prep time: 20 min
Total time: 1 h
Yield: 7
Ingredients: 1 lb 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; 1 cup roasted hazelnuts; 1 large bunch of basil; 1 clove garlic; 1 cup Pecorino cheese; Olive oil

0 Ratings

0 Comments

Prep 20 min
Total 60 min
Servings 7

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

By The Food in My Beard

Updated September 6, 2017

Ingredients

lb sirloin tip steak

clove garlic, grated

tablespoons Worcestershire sauce

tablespoon soy sauce

1/4

cup red vinegar

tablespoon honey

Salt and pepper

For the pesto

cup roasted hazelnuts

large bunch of basil

clove garlic

cup Pecorino cheese

Olive oil

Steps

Hide Images

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.

Expert 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

More About This Recipe

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! Plate up these tender kabobs 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.