Caramelized Red Pepper Pesto Steak

5 from 1 vote

Caramelized Red Pepper Pesto Steak is a delicious low carb Italian recipe, marinated in a delicious caramelized onion sauce, grilled to perfection and served with a dollop of red pepper pesto.

Cook Time1

Total Time1

Course: Mains

Cuisine: Italian

Diet: Diabetic, Low Lactose

Servings:

Calories: 726kcal

Author: HWC Magazine

Ingredients

Marinated Steak

1.5 pounds Steak Fillet or T-bone Steaks - 1.5 pounds (I had intended to purchase beef tenderloins but ended purchasing beef shanks) Flanks steak, tenderloins, T-bones or any cut of steak you prefer will work well with this dish.
2 tablespoon olive oil
2 cloves garlic
chopped
½ cup onion
chopped
1 teaspoon steak seasoning
Montreal Steak seasoning
1 tablespoon worcestershire sauce

Caramelized Red Pepper Pesto

1 cup onion
Chopped and cooked in a little olive olive on top of the stove until caramelized.
3 cloves garlic
1 cup roasted red peppers capsicum (if you only have fresh red peppers you can make your own roasted by putting your peppers directly on the stovetop and let them char on all sides and then put them in a paper bag to cool and then peel and remove seeds)
½ cup basil
chopped
2 tablespoon tomato paste
½ cup olive oil
or just enough to pull all the ingredients together in the (if you want to conserve on fats you can use half olive oil and half water)
salt and pepper
to taste
1 teaspoon Italian Seasoning Mix (mixture of roasted garlic, bell peppers, rosemary, basil, oregano, parsley and dried lemon)

US Customary - Metric

Instructions

Choose your favourite cut of steak and marinate with olive oil, garlic, chopped onions and Worcestershire sauce. If you are using a less than ideal cut of beef, then feel free to tenderise first before marinating. Use your weapon of choice to take out all of your built up aggressions. If you use a using a less than optimal cut of beef, then marinate it up to 24 hours. If you are using a perfect steak than marinate for 30 minutes to an hour before grilling. Place in refrigerator during the marinating process.
In a small pan place a little olive oil, chopped onions and whole unpeeled garlic. Caramelise the onions and garlic together in a pan. Once the onions are nice and caramelized and golden brown, turn off the stove top. Remove the peel from the garlic.
Make Caramelized Red Pepper Pesto: In the food processor, add caramelised onion, garlic, roasted red peppers, basil, tomato paste, olive oil, salt and pepper and Tuscan seasoning. Blend until nice and smooth. Taste and adjust seasonings. This step can be done up to 3 days in advance.
Pre-heat your BBQ grill. I have a gas grill but you can use a charcoal grill or you can even use a grill pan on top of the stove top.
Take the steaks out of refrigerator and allow to come to room temperature about 30 minutes before grill time. Remove steaks from marinade and sprinkle both sides with steak seasoning.
Grill Steaks for about 3-4 minutes on each side for medium-rare. Your goal is to have a medium rare steak if you are using a flank steak of even a beef shank to keep it tender. Do not overcook as it will make your steak tough. Let your steaks rest while keeping warm while you toss your side salad.
Cut your steak into thin slices across the grain and serve with a dollop of caramelized red pepper pesto on top. Enjoy!

Notes

If you choose to use a tougher cut of meat such as a beef shank, you will need to at least marinate over night or for 24 hours. Tender cuts of beef like a beef tenderloin can marinate in as little as 30 minutes.

Nutrition