Quick and dirty…and delicious! Searing up some steak with a homemade parsley-garlic pesto is easier than it looks and it looks so good. A perfect protein to pair with our Hillside Zinfandel. The fruit forward and spicy notes on the Zinfandel fuse with the steak – the fattiness drawing out more flavors in the wine and the wine whetting the palate for another bite. It’s like the flavor never ends!
Put the parsley, 1/4 cup of the olive oil, water, oregano, lemon juice, garlic and the 1 tsp of salt in a blender. Blend until you have a smooth, green sauce.
Place 1/4 cup into a large Ziploc bag, setting aside the other sauce for dipping.
Place the steak pieces into the bag and shake to cover with the sauce.
After letting the steak marinate for 30 minutes or so, heat the remaining olive oil (2 Tbsps) in a large skillet.
Add marinated steak pieces to the pan, a few at a time, and cook for approximately 3 minutes for medium-done meat or to your desired level of doneness.
Remove the steak pieces as they’re done and place them on a serving dish.
Serve the steak with the dipping sauce and a glass of Zinfandel!