Recipe Image

Grilled Flat Iron Steak with Watercress Pesto

  • 20 m
  • 30 m
Diabetic Living Magazine
“Not all pestos are made with basil—this version calls for a mixture of watercress and mint, and uses almonds instead of pine nuts. It tastes delicious served with grilled flat iron steaks.”


    • Watercress Pesto
    • 1 cup lightly packed fresh watercress, tough stems removed
    • ½ cup lightly packed fresh mint or fresh Italian (flat-leaf) parsley
    • 3 tablespoons slivered almonds, toasted (see Tip)
    • 2 cloves garlic, minced
    • ¼ teaspoon kosher salt
    • 2 tablespoons water
    • 1 tablespoon olive oil
    • Grilled Flat Iron Steaks
    • 4 (4 ounce) beef chuck top blade (flat iron) steaks, cut ¾-inch thick
    • ⅛ teaspoon kosher salt
    • ⅛ teaspoon black pepper


  • 1 Prepare Watercress Pesto: In a food processor or blender combine watercress, mint, almonds, garlic and the ¼ teaspoon salt. Cover and pulse with several on-off turns to chop the watercress and mint. With the processor or blender running, gradually add water and oil through the feed tube until mixture is well combined, scraping sides of bowl as needed. Set aside.
  • 2 Sprinkle steaks evenly with the ⅛ teaspoon salt and the pepper. For a gas or charcoal grill, place steaks on the greased grill rack of a covered grill directly over medium heat. Grill, covered, to desired doneness, turning once halfway through grilling. Allow 7 to 9 minutes for medium-rare (145°F) or 10 to 12 minutes for medium (160°F). Serve steaks with Watercress Pesto.
  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
  • Serve with Fresh Beet Slaw.
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