GARLIC GRILLED SIRLOIN WITH ROASTED TOMATO PESTO

Serves 4

I suggest using hanger or flat iron steak here because they are among the most flavorful, are considerably less expensive than cuts like strips and rib eyes, and have a “chew” to them that I love. Slice hanger and flat iron steaks against the grain; otherwise, they are tough to chew. Serve with brown rice.

1½ pounds hanger or flat iron steaks or 4 (6-ounce) strip steaks

Kosher salt

Fresh ground black pepper

¼ cup extra virgin olive oil

4 cloves garlic, thinly sliced

24 cloves Garlic Confit (here)

1 lemon, halved

½ cup Roasted Tomato Pesto (here)

1 teaspoon chopped mixed fresh herbs (parsley, mint, dill)

Preheat a gas grill or grill pan over medium heat.

Season the steaks with salt and pepper on one side and just salt on the other. Grill to desired doneness. Let rest for about 8 minutes.

Meanwhile, heat the olive oil in a skillet over medium heat. Add the sliced garlic and sauté until golden brown. Add the garlic confit and cook, stirring, until heated through.

Cut the meat into ½-inch slices, slicing at an angle against the grain. Spread the garlic mixture over the steak slices and squeeze the lemon juice over. Drizzle the pesto over and garnish with the herbs.

WHEN IS THE STEAK DONE?

Figuring out when a steak is cooked the way you like is as easy as using an electric thermometer. Buy one and you are golden. Here’s my rule of thumb: If you have a 1-inch-thick steak and you want it cooked to medium rare, the internal temperature should read 135°F off the fire and the steak should rest for 8 minutes (during which time it will continue to cook and the temperature will rise to 140°F).

Resting is essential. It allows the juices that fled from the surface of the meat when it met the heat to redistribute throughout the meat. You know a steak has rested if it doesn’t bleed when you cut into it. For the most flavorful steak, let it rest and then pop in a 400°F oven for less than a minute to warm.