Ranch Steaks with Jalapeno Basil Nut Pesto
4 (8-ounce) Certified Angus Beef ® shoulder center steaks (ranch steaks) (Learn more about this cut)
1/2 tablespoon fresh thyme leaves
1 tablespoon olive oil
1/2 tablespoon kosher salt
1 tablespoon cracked pepper
Zest of 1 orange
1 jalapeno, seeded and minced
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons chicken stock
1 cup packed fresh basil leaves
1/4 cup packed fresh cilantro leaves
1/4 cup fresh lime juice
1 teaspoon brown sugar
2 tablespoons chopped hazelnuts, toasted
1. Combine thyme, oil, salt, pepper and orange zest. Rub mixture into steaks. Cover and place in refrigerator to marinate for one hour.
2. Prepare pesto by placing jalapeno, ginger, garlic and olive oil in food processor and pulse to combine. Add chicken stock, basil, cilantro, lime juice and sugar. Continue to pulse until smooth. Remove mixture from processor and fold in hazelnuts.
3. Remove steaks from marinade and pan saute in non-stick skillet until golden brown on both sides to desired doneness.
4. Drizzle pesto over each prepared steak.