Do you have a fun date-night-in planned with your love this weekend? Well, today's recipe is for you!
Although, we totally ate it as a family because our daughter doesn't go to bed until 9:00 on days where she has preschool because she takes a long nap there.
Sure, I can't get her to take a 30 minute nap here but at preschool her teachers often have a hard time waking her up from her two hour naps. I'm sure you fellow moms understand my frustration. :)
This recipe just kind of happened. I was making dinner and started out with a vague idea of what I was doing and then loved the way it all came together in the end. Also, you could turn the steak into a OAMC meal - just add the marinade and freeze while raw. Then a few days or weeks later, thaw it and grill away. You could even make the sauce and freeze that too for even less cooking in the future.
The lovely herb flavors of the pesto work really well with the sweet and slightly acidic taste from the reduced wine. I'm not a red meat girl but I loved every bite of this dinner.
Pesto Marinated Steak with a Red Wine Reduction Sauce
1 lb. of steak
2 tbsp. pesto
1 tbsp. white wine
1 tsp. worchestershire sauce
2 garlic cloves, minced
1 cup red wine
2 tbsp. butter
Place steak in a plastic bag with pesto, wine, worchestershire sauce, and garlic. Give it a good shake and allow it to sit for one hour in the fridge. Remove from the fridge and heat up your grill (or cast iron skillet).
Meanwhile, pour the red wine into a saucepan. Bring it to a low boil on your stovetop, stirring often. In a few minutes the wine will reduce to a thick syrupy consistency. Add in butter and whisk it all together until the butter has melted; remove from heat.
Place steak on the grill. Grill for about 5-8 minutes per side, depending on your desired level of rare-well. Allow the steak to rest for a few minutes before serving, otherwise all the juices will escape when you cut into it.
Drizzle wine sauce over each steak and enjoy!
Serving Suggestion: I served this over Ronzoni's Garden Delight pasta that I drizzled with a bit of truffle oil and added some freshly grated parmesan cheese. I also stacked roasted asparagus on top of the pasta before finally adding the steak and wine sauce. Yum!