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Grilled Hazelnut Pesto Steak Kabobs

0 Ratings

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Prep 20 min
Total 60 min
Servings 7

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

The Food in My Beard

July 21, 2014

Ingredients

pound 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

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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!

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.

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!