Bring steakhouse flavor home with this New York Steaks with Pesto recipe. Tender Wagyu New York strips are rubbed with a homemade herb-and-garlic pesto featuring rosemary, parsley, chili, and roasted garlic, creating a perfect blend of smoky, savory, and citrusy notes.
Ingredients
- 4 (12 oz) Wagyu New York Strip Steaks
- 2 bulbs garlic
- 1 cup olive oil, divided
- ⅓ cup lightly packed rosemary leaves
- ⅔ cup lightly packed Italian parsley
- ½ cup pine nuts
- 2 serrano chili peppers
- 2 tsp freshly grated lime zest
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Prepare the grill for indirect medium heat (about 450°F / 230°C).
- Remove the papery skins from the garlic bulbs and slice ½ inch off the tops to expose the cloves. Drizzle 1 tablespoon of olive oil over each, wrap in foil, and grill over indirect heat for 45 minutes to 1 hour until soft. Let cool.
- In a food processor, combine rosemary, parsley, pine nuts, and chili peppers. Pulse until finely chopped.
- Squeeze roasted garlic cloves into the processor, discarding skins. Pulse again to blend. Transfer to a bowl and stir in ¼ cup olive oil, lime zest, salt, and pepper to form a paste.
- Spread the pesto evenly over both sides of the steaks. Cover and refrigerate for 2–4 hours to marinate.
- Grill the steaks over direct high heat with the lid closed, 6–8 minutes for medium-rare, turning once or twice. Move to indirect heat if flare-ups occur.
- Remove from grill and rest for 3–5 minutes before serving warm with extra pesto if desired.
Serving Suggestion
Serve with roasted potatoes, grilled vegetables, or a side of garlic bread for a flavorful, rustic meal.
