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Grilled Hazelnut Pesto Steak Kabobs

Grilled Hazelnut Pesto Steak Kabobs

  • Prep 20min
  • Total60min
  • Servings7

Tasty steak kabobs fresh off the grill and rubbed with a delicious, nutty pesto!MORE+LESS-

ByThe Food in My Beard

Updated September 6, 2017

Ingredients

2

tablespoons Worcestershire sauce

Steps

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  • 1

    Cut the steak into squares of about 1.5 to 2 inches. Mix the steak with the rest of the marinade ingredients. Allow to marinate for at least an hour, up to 6 hours.

  • 2

    To make the pesto, remove some of the woodier stems from the basil. Place the basil into the food processor with the rest of the pesto ingredients. Process the pesto while adding olive oil until you reach your desired consistency.

  • 3

    Skewer the steak. If using wooden or bamboo skewers, soak in water for at least 30 minutes first. Preheat grill on high for 10 minutes, then reduce heat to medium. Grill skewers for about 5 minutes per side to get a nice medium doneness. Serve with the pesto.

Expert Tips

  • You can serve the pesto on the side or apply the pesto to the steak with a brush or spoon as soon as the kabobs come off the grill.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Dress up tender sirloin steak with homemade hazelnut pesto.Pesto is commonly regulated to pasta, but in reality it's insanely versatile and can be used in so many different ways. I like to put mine on steak fresh off the grill. It makes for an Italian spin on the chimichurri sauce that's popular with grilled meats in South America.To switch up my pesto this week, I decided to trade pine nuts for hazelnuts to add a totally different dimension to the sauce. Hazelnuts have a much nuttier and complex flavor that can take your pesto to the next level!Plate up these tender kabobs with the pesto on the side. Or, you could do what I do and apply the pesto with either a spoon or brush onto the steak kabobs when they're fresh off the grill so the cheese and oil soften up and the pesto melts onto the steak.

Parmesan Crusted Grilled Veal Rib Steaks with Amaretto Hazelnut Three Herb Pesto Cream Sauce

A quick ‘n easy recipe for those busy weeknights when you are craving a tasty steak veal steak that is. Veal rib steaks are deliciously lean so make sure you do not overcook them. Best grilled rare (as pictured), medium-rare, or medium.

Note: If you do not have these three varieties of herbs use what you have. Sage, thyme, oregano, cilantro, tarragon, marjoram are all great additions or substitutes. Play to create tasty!

1½ cups (375 mL) fresh basil leaves, divided

¾ cup (185 mL) fresh dill, divided

¾ cup (185 mL) fresh parsley, divided

½ cup (125 mL) + big drizzle olive oil

3 tbsp (45 mL) amaretto, divided

8 plump cloves garlic, coarsely chopped

Freshly ground black pepper to taste

2 x 12 oz (340 g) boneless Ontario veal rib steaks cut 1 to 1 ½ inches (2.5 – 4 cm) thick

1 cup (250 mL) grated Parmesan cheese

½ cup (125 mL) 35% whipping cream

In a food processor combine 1 cup (250 mL) of basil and a ½ cup (125 mL) each of fresh dill and parsley. Add ½ cup (125 mL) of olive oil, 2 tsp (10 mL) lemon juice, 1 tbsp (15 mL) amaretto, 4 cloves of garlic, hazelnuts, salt and freshly ground black pepper to taste. Pulse until smooth, adding a little more oil if the mixture gets too thick. Pesto should be a little loose. Adjust seasoning with a little extra salt and pepper if required. Cover and set aside, refrigerated. Keeps for up to 2 weeks refrigerated.

Place veal rib steaks into a shallow dish side by side. Liberally drizzle both sides of the veal with olive oil. Chop the reserved basil, dill and parsley toss it on the veal steaks. Add the chopped garlic and season to taste with freshly ground black pepper. Turn the veal to coat it with the herbs, garlic and pepper.

Drizzle with remaining lemon juice and amaretto. Have a shot of amaretto yourself, you deserve it!

Add a heaping tablespoon of the pesto. Gently massage the mixture into the veal rib steaks to coat both sides evenly. Cover and refrigerate for up to 4 hours.

Remove veal rib steaks from refrigerator at least 30 minutes before grilling.

While the steaks are resting make the pesto cream sauce. Heat a small saucepan over medium heat, add a drizzle of olive oil and 2 tbsp (30 mL) of reserved pesto. Add whipping cream and bring to a low boil, reduce heat to low and simmer, stirring occasionally until thickened, sauce should coat a back of a wooden spoon. Set aside keeping warm

Season your grill grates with non- stick cooking spray. Safety tip: only apply non-stick spray to grill grates when they are cool, for a better non-stick slick grill grate surface and its safer too so you don’t blow up!

Fire up your grill to medium high – 450-600 °F (230-315 °C).

Place the grated Parmesan cheese onto a large plate or platter. Spread the Parmesan evenly over the plates surface. Take one rib steak from the marinade and place on the bed of Parmesan cheese. Press firmly and turn over and repeat on the other side to completely coat the marinate veal ribs steaks in Parmesan cheese

Spray top side of the Parmesan crusted veal rib steak with non-stick cooking spray. Place onto hot grill spray side down. Repeat with remaining rib steak. When the steaks hit the grill spray the top of the steaks with the non-stick cooking spray.

Grill veal rib steaks for 3 to 5 minutes until the Parmesan is lightly charred. Note you will lose a little of the Parmesan crust but that is okay.

Turn steaks and continue to grill for 2 to 3 minutes more until desired doneness.

Remove from grill and let rest for 3 to 5 minutes. Slice on the bias and pour the pesto cream sauce over top of the veal.


Ratings & Reviews

Savory Grilled Beef Kabobs

Perhaps my hubby had the grill up too high, but 20 min was too long. I suspected as much since the 1 in cubes were so small! It was tasty even though well done.

Savory Grilled Beef Kabobs

I used onions, red peppers and pineapple chunks for this and it was great. The sweetness of the pineapple was perfect with it.

Savory Grilled Beef Kabobs

I used a wild rice, instead of regular rice as a side dish, yummy

Savory Grilled Beef Kabobs

Made it with marinated lamb chunks and it was delicious,

Savory Grilled Beef Kabobs

Needs cherry tomatos and white onions.

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Kabobs On The Grill

There&rsquos something about biting grilled meat and veggies off a stick that just screams summertime grilling to me. It&rsquos one of those grilled meals you can&rsquot go wrong with. While almost anything goes on a kabob stick, I like to keep it as simple as possible. I always grill my meat or seafood on separate sticks from the veggies, because the grilling times can be different. At my shop, our marinated kabobs are always a popular item in the summer.

Kabobs from the Butcher
By Mark Holzkopf

Ingredients:
2 pounds boneless pork ribeye or boneless chicken breast
1½ teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon granulated garlic
1½ teaspoons oregano
¼ cup extra virgin olive oi
1 fresh lemon

Instructions:
1) First, cut the pork ribeye or chicken breast into 1¼-inch cubes.

2) Then, place a gallon sized plastic bag in a medium sized bowl. Add the oil, salt, pepper, garlic, and oregano and mix together. Add your meat. Press the air out of the bag and seal tightly. Turn the bag a few times to distribute the marinade. Leave it in the bowl and refrigerate for 2-4 hours, turning occasionally.

3) Next, remove the meat from the bag and discard the marinade. Place meat cubes on skewers, about 4-6 pieces per stick.

4) Then, prepare the grill for direct grilling over medium heat (350-450 degrees) and allow it to preheat for 10-15 minutes. Brush the cooking grate clean.

5) Now, grill the Kabobs over direct medium heat turning once or twice. Keep the lid closed as much as possible. Using an instant read thermometer, grill the Kabobs until the internal temperature reaches 165 degrees for the chicken, 145 degrees for the pork.

6) Next, remove the Kabobs from the grill and allow them to rest.

7) Finally, cut the lemon in half and grill direct with the lid open for 2 minutes. Remove from the grill and squeeze over the Kabobs. Simple, right??

For a seafood slant on a great kabobs, check out this swordfish and tomato kabob recipe.


Beef Kabobs #SundaySupper and #GrillTalk

Summertime is here! Happy Father’s Day to all of those dads out there. There’s nothing that I love more than grilling out with family and friends. Doesn’t that smell wafting thru the air when someone’s barbecuing make you want to start your grill? It sure does to me. Grilling is really great when it is to hot to get in the kitchen and cook.

Do you ever stand at the meat counter at the store and wonder what’s the difference in the grades of meat are or which brand is best? I know I sometimes can get confused by it all.

So how is beef graded? The more marbling a piece of beef has, the higher the grade is one of the critera. That marbling thru the meat is what makes it tender and juicy while it cooks. The USDA inspects all U.S. beef and they are responsible for grading the beef in this county. The grades are Prime, Choice and Select, so you have only 3 grades to remember.

We’ve all heard of Angus beef, right? But what about the Certified Angus Beef ® brand? It’s on an entirely different level. It defines the standard by which all beef is measured. In addition to the ways other Angus beef is graded the Certified Angus Beef ® brand must pass the brand’s 10 science-based specifications for quality. Only truly exceptional Angus beef earns the distinctive Certified Angus Beef ® brand label. Only 1 .5% of the Augus cattle raised in this country meet the requirements to be Certified Angus Beef Prime.

When I am buying beef I look for the Certified Angus Beef® brand because I know that it isn’t hit or miss, it is good every time!


I love these beef skewers and make them often. I used a Top Sirloin when I make them, I like the top sirloin to be at least an inch thick when I buy it, a little thicker is even better. I like to make my beef skewers all beef with a few slices of onions or peppers. This will allow the meat to cook evenly. I do vegetables too but use a skewer that just has vegetables. Marinate the meat for at least 2 hours or all day. Be sure to soak those skewers for at least 30 minutes in water or they will burn. With different cooking times they both will be grilled to the best that they can be. If you’ve got leftover skewers, make a salad for dinner the next day and slice up the beef for a really quick weeknight dinner.