Pesto Seared Fillets

Balsamic Pesto Sauce

Puree together with an immersion blender or food processor the following ingredients:

1 handful fresh basil

1 handful fresh parsley

1/4 cup pine nuts

3 TBSP olive oil

3 TBSP balsamic vinegar (note: make sure to get a true Italian balsamic for this recipe. Most grocery store balsamic vinegar is artificial and poor quality. Specialty olive oil and balsamic vinegar stores are the best sources to purchase from….not to mention, fun to taste test from!.)

2 medium sized garlic cloves

Take 6 fillets and rub them in only half of the pesto sauce. Leave uncovered in refrigerator for up to two days to marinate.

When ready to sear steaks, add coconut oil into skillet and heat pan on medium-high heat until it’s sizzling. Sprinkle steaks with salt and pepper, then fry for about 1 minute or until it has a beautiful golden brown color. Flip it over and turn off the heat leaving the steaks on the hot burner, then cover the pan and let sit until the steak is done to your liking.

Tip: Make sure when the steaks are done to let them sit for about 2 minutes before cutting into them; this ensures to keep the juices inside your steak and stop them from running out onto your plate.

Top with remaining pesto and serve with your favorite side dish!

This is the kind of recipe that doesn’t take very long to prepare; other than planning ahead for the marinating time, and gives an extra pop of flavor; worthy of knocking your socks off! You can use whatever cut of steak you prefer, however I would say that fillets and ribeye's are definitely the best two choices!