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Steak with Walnut Gremolata Butter
- 30 minutes
- 8 ingredients
- Walnuts
- Easy
- servings
Ingredients
- 1 lb Flank steak
- 1/4 cup Diamond of California Chopped Walnuts
- 4 tbsp olive oil, divided
- 1/2 cup flat leaf parsley
- 1 garlic clove
- 1 tbsp lemon zest
- 1 tsp salt
- 4 tbsp unsalted butter, room temperature
The Steps
- Place steak on a cutting board and lightly pat dry with a paper towel. Generously season with salt and pepper on both sides. Set aside on the counter and allow the steak to come to room temperature.
- Put the walnuts in a food processor and pulse until roughly chopped. Add 3 tbsp of the olive oil, parsley, garlic, lemon zest and salt. Pulse until all ingredients are blended and finely ground.
- Place the butter in a bowl and scoop the walnut mixture over top. Use a fork the thoroughly blend the ingredients.
- Transfer gremolata butter to a sheet of wax paper. Form the butter into a log and wrap in the wax paper. Put the butter in the freezer to firm up while you cook the steak.
- Pre-heat the oven to 375. Heat the remaining olive oil in an oven-safe skillet over medium heat. Add the steak to the pan and cook until brown, about 3 minutes on each side.
- Transfer the pan to the oven and cook for 10 minutes. If you like steak to be more well-done, leave in the oven for an addition 3 to 5 minutes.
- Transfer the steak to a clean cutting board to rest for 10 minutes before slicing.
- Top slices with gremolata butter before serving.
