I may have told you before that I just started eating steak about 2 years ago, which corresponds exactly with the first summer MysteryMan and I were dating. Because that man does awesome stuff on a grill. Now usually we do that whole Soy-Worcestershire-vinegar-garlic-anything-else-in-the-fridge marinade, which tastes damn good every time we make it, so really, why mess with perfection?
This recipe is why.
What I Used:
- Jarred pesto
- Garlic
- Olive Oil
- Spices
- New York Strip Steaks
- 1 whole head of garlic
What I Did:
Step 1: Basil Goodness
So, I started with some regular pesto-from-a-jar and then “kicked it up a notch” (I love Emeril) with some additional olive oil to loosen up the consistency, mucho garlic, some rosemary, and some red pepper flakes.
What I did not do was pick up a spoon and eat this straight from the bowl, even though I could have. Which is why I had enough to smear over both sizes of two strip steaks, which then got wrapped in plastic wrap and refrigerated for an hour or so.
Step 2: Vampires Beware
While waiting on the steaks, one whole head of garlic got cut across the top so that all of the cloves were exposed, and then drizzled with some olive oil.
Then folded up in foil and stuck on the grill for the better part of an hour.
Step 3: MysteryMan Does it on a Grill
Pesto on a grill, it smells absolutely delish…
Step 4: Snackin’
While some people are hard at work manning the grill, other people might want to snack on a little something like this: toasted french bread with brie and grilled red peppers. Mmmmm.
Step 5: Eatin’ for Real
Don’t gorge yourself on the bread, because you’re going to want to take a little bit of this (the cloves are all mushy and spreadable and wonderous)…
… and spread it over a little bit of this….
… and then you can ascend directly to heaven because it is to die for. And while that recommendation is coming from a die-hard pesto fan, MysteryMan was actually unsure of this one and was positively raving about how good it was after the first bite.
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