Hanger Steak with Pesto in a bed of Pappardelle
I love steak, and I prefer mine medium rare. Being the purist that I am (in most things), the only seasoning that touches my steak is salt and lemon. But it's the height of summer, and my basil plant is growing like crazy, so I decided to top the steak with pesto. In a bed of pappardelle and a side of steamed broccoli, it is very yum!
For the steak:
4 oz of hanger steak (inch and a half thickness)
pinch of sea salt
1/4 of a lemon
For the pesto:
1 cup of Basil
1/4 cup of pignolias (pine nuts)
1-2 cloves garlic
1/2 tsp sea salt
1/3 cup olive oil
To serve: Pappardelle, steamed Broccoli and Parmigiano-Reggiano
In a food processor, mix together basil, pignolias, garlic, pinch of salt. Process for about a minute drizzling with the olive oil as you process. Set aside.
Light a grill or preheat a grill pan. Brush the steak with olive oil and grill the steak for 7 minutes on one side, turn and cook 3 minutes on the other side. Move it to a plate, sprinkle with sea salt and lemon juice, tent with foil, and let it sit for about 10 minutes to let the juices run back to the meat, just enough time to cook your pappardelle al dente and steam your broccoli.
Slice the meat across the grain and serve with pesto over pappardelle. Grate some Parmegiano-Regianno on top before serving. Great lunch after a morning of running ( I ran 5 miles) and running around.