Minute Steaks with Pesto Butter

Simply seasoned and perfectly seared steaks, topped with creamy pesto butter. The butter is smooth and vibrant and boasts basil, garlic, pine nuts, parmesan cheese.

Course Main Course

Cuisine American

Diet Gluten Free, Dairy Free Diet

Keyword basil pesto, butter, dinner, minute steaks, weeknight

Prep Time 10

Cook Time 5

Resting Time 15

Total Time 30

Servings

Calories 616kcal

Author Robin Miller

Equipment

Cast Iron Skillet

Ingredients

4 tablespoons butter softened at room temperature
1 tablespoon prepared basil pesto refrigerated or shelf-stable
4 steaks of choice about 4 to 5 ounces each, I used thin-sliced minute steaks
Salt and freshly ground black pepper
1 tablespoon olive oil
Chopped fresh parsley for serving optional

Instructions

Season both sides of the steaks with salt and black pepper. Let the steaks stand at room temperature for 15 minutes.
Meanwhile, in a small bowl, combine the butter and pesto. Mix well (using the back of a spoon makes blending the pesto and butter a lot easier).
Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for 3 to 4 minutes per side for rare to medium-rare, or longer for more fully cooked meat (when cooking minute steaks, cook them for 30 to 60 seconds per side). Transfer the steaks to a plate and tent with foil. Let stand for 5 minutes.
Transfer the steaks to dinner plates and top with the pesto butter. Garnish with parsley, if using, and serve.

Nutrition