These grilled steaks with kale pesto are juicy and flavorful. The steaks are seasoned with garlic and salt before grilling, then topped with a fresh, rich kale pesto made with fresh kale leaves, some basil, walnuts, and pecorino cheese.
I originally shared this recipe on July 24th, 2015. I’ve updated some content to share with you again today.
Why we love this kale pesto grilled steak recipe
Forget the plain steak sauce. This bright green kale pesto is so much prettier and tastier. It also provides a peppery, herbaceous and grassy counterpoint to the meaty grilled steak.
This recipe is perfect for a summer BBQ or when you want something special on a busy night – it only takes 35 minutes to prepare. Serve this meat steak with a glass of red wine for the perfect meal.
Recipe Highlights
- This recipe is super quick. It only takes 35 minutes.
- Grilled steak is always delicious, but it’s a little more special with the kale pesto
- Great recipe for BBQs or when you want to serve your guests something simple but impressive
More grilled steak recipes
Key ingredients for this steak with pesto
- Garlic: The garlic is crushed into a paste and rubbed all over the steaks.
- Kosher salt
- Rib eye steaks: Ribeye steaks are buttery, tender, and super flavorful. You can use sirloin steak or New York strip steak if you can’t find a rib eye steak.
- Kale: Any type of kale works in this recipe, including kale or lacinato. Because of the color of the pesto, I would go for a kale.
- Fresh basil leaves
- Extra virgin olive oil
- walnuts or pine nuts: Either is fine or a mixture of both. Pine nuts add a more traditional pesto flavor, but they can be expensive and sometimes hard to find.
- Pecorino Romano or Parmesan: For the best flavor, I like to use freshly grated pecorino or parmesan.
- lemon: Cut into wedges to serve.
How to prepare this Steak with Pesto Recipe
Step 1: Crush garlic and season steaks
Finely chop the garlic and sprinkle with salt. Mash with the side of the chef’s knife until a garlic salt paste forms. Rub the steaks with this and set aside.
Step 2: Preheat the grill
Preheat the grill to medium-high heat.
Step 3: Prepare the pesto
Meanwhile, with the food processor motor running, drop the remaining garlic through the feed tube and finely chop. Open the lid and add the kale and basil. Blend until vegetables are finely chopped, then open lid and add walnuts (or pine nuts), romano (or parmesan) and salt. Pulse to mix and scrape down the sides. With the engine running, pour in the oil. If needed, add up to 1 tablespoon additional oil to break up the pesto to the desired consistency.
Step 4: Grill Steaks
Grill the steaks, turning them every 3 to 4 minutes, until they reach the desired doneness, a total of 8 to 11 minutes for medium-rare or 14 minutes for medium-good. (Use an instant-read thermometer to check doneness. Steaks should be 135 degrees Fahrenheit (Medium Rare), 145 degrees Fahrenheit (Medium), and 150 degrees Fahrenheit (Medium Well).)
Step 5: Serve grilled steaks with kale pesto
Place the steaks on a plate and cover with foil. Let the steaks rest for at least 7 minutes, then serve with the kale pesto and lemon wedges.
FAQs and expert tips
Absolutely. As mentioned briefly earlier, there are several types that you can use when looking for a substitute for rib eye steak. You can try using other cuts of steak that are similar in texture and flavor. Options include New York strip steak, T-bone steak, or porterhouse steak.
Cook the steak on the stovetop instead. Heat a pan over medium-high, then add oil and place the steak in the pan. Sear the steak for medium-rare, 2 to 3 minutes per side and for medium-rare, 4 to 5 minutes per side. Using tongs, turn the steak over and avoid piercing it with a fork. (Use an instant-read thermometer to check doneness. Steaks should be 135 degrees Fahrenheit (Medium Rare), 145 degrees Fahrenheit (Medium), and 150 degrees Fahrenheit (Medium Well).)
Yes! If you’re in a hurry, you can swap out the store-bought pesto, or use homemade traditional basil pesto if that’s your preference (or you happen to have it on hand). If your pesto is too thick, fluff it up by tossing in extra olive oil.
Go on
The kale pesto can be prepared up to 3 days in advance. Keep covered (with plastic wrap pressed to the surface of the pesto) and refrigerated in an airtight container. Kale pesto can be frozen for up to 3 months. I like to freeze pesto in a straight-sided jar.
leftovers
Wrap the leftover steak in foil or place in a resealable container and place the leftover steak in the refrigerator. Keep cold for up to three days. We love leftover steaks that are served cold, but you can also reheat them. For best results (especially if you know there will be leftovers), do not slice the steak as it is easier to reheat uncut.
Turn your leftover steak into steak salad!
To mix up your leftovers creatively and add some variety, make a salad with the leftover steak and pesto: mix some lemon or red wine vinegar and olive oil with the pesto to make a dressing. Mix in the sliced steak, cooked potatoes, tomatoes and thinly sliced red onions. Serve chilled or at room temperature for a delicious summer lunch!
Serving suggestions for grilled steaks
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Have fun cooking! ~Katie
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Description
These grilled steaks with kale pesto are juicy and flavorful. The steaks are seasoned with garlic and salt before grilling and then topped with a fresh, rich pesto made with kale, basil, walnuts and pecorino.
- 2 peeled garlic cloves, divided
- 1½ teaspoons coarse kosher salt, divided
- 4 1 inch rib eye steaks
- 4 cups Clean kale leaves, loosely packed
- 1 cup Clean loosely packed basil leaves
- 3 tablespoons extra virgin olive oil, more if needed
- ¼ cup walnuts or pine nuts
- ¼ cup grated Pecorino Romano or Parmesan
- Lemon wedges for serving
- Finely chop 1 clove of garlic. Sprinkle 1 teaspoon of salt over the garlic and crush with the side of the chef’s knife until you have a smooth garlic salt paste. Rub the steaks with it and set aside.
- Preheat the grill to medium-high heat.
- Meanwhile, with the food processor motor running, drop the remaining garlic clove down the feed tube and process until finely chopped. Open the lid and add the kale, basil, and legumes, then process continuously until the greens are finely chopped. Open lid, add walnuts (or pine nuts), romano (or parmesan), and remaining ½ teaspoon salt. Pulse to mix and scrape down the sides. With the engine running, add 3 tablespoons of oil. Add up to 1 tablespoon oil if needed to fluff the pesto to desired consistency.
- Grill steaks, turning every 3 to 4 minutes, until desired doneness is reached, a total of 8 to 11 minutes for medium-rare or 14 minutes for medium-good. (Use an instant-read thermometer to check doneness. Steaks should be 135 degrees Fahrenheit (Medium Rare), 145 degrees Fahrenheit (Medium), and 150 degrees Fahrenheit (Medium Well).)
- Place steaks on a plate and cover with foil. Let the steaks rest for at least 7 minutes. Serve with kale pesto and lemon wedges.
Remarks
Instructions for the stove: Cook the steak on the stovetop instead. Heat a pan over medium-high, then add oil and place the steak in the pan. Sear the steak for 1 to 2 minutes per side on Rare, 2 to 3 minutes per side on Medium-Rare, and 4 to 5 minutes per side on Medium. Using tongs, turn the steak over and avoid piercing it with a fork.
- Preparation time: 30 minutes
- Kitchen: American
Nourishment
- Serving size: 4.5 ounces of steak plus 1 1/2 tablespoons of pesto each
- Calories: 277
- Sugar: 1g
- Sodium: 433 mg
- Fat: 23g
- Saturated Fatty Acids: 8g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 16g
About the author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001, when she first worked in the test kitchen for EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications. Her cookbook Maple {Quirk Books} was published in 2015. In 2009 she launched Healthy Seasonal Recipes. She lives in Vermont with her husband, two teenage daughters and two yellow lab dogs. In her free time, she can be found at the gym cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.