Steak in a Cast Iron with Sun-dried Tomato Pesto, Roasted Garlic Mashed and Broccolini

I don’t often cook steak in my house, we actually don’t eat much red meat at all. A steak happens maybe once every 3 weeks, and when it does, oh boy my boys are happy!
 
Today they are happy. 😊
 
Steak in a Cast Iron with Sun-dried Tomato Pesto, Roasted Garlic Mashed and Broccolini 🌿
 
Cast Iron Skillet Steak Method:
Let the steak sit at room temperature for an hour. Season liberally with salt and pepper. Melt 1 tablespoon butter with one teaspoon of olive oil. Cook for 2 minutes. Top the steak with 2 pats of butter and flip it. Continue to flip every minute or so until you’ve had it in the pan between 8-10 minutes (depending on the thickness). I cooked this one for 9 minutes total and it’s the perfect color for how my family likes it. Remove it from the pan, place it on a plate, and cover it with foil. Let it rest for 10-15 minutes. Uncover and slice
Sun-dried tomato pesto:
1 cup sun-dried tomatoes (packed in oil)
1/2 cup walnuts or pine nuts or almonds
3 cloves garlic
1/2 cup basil leaves
1 tsp rosemary leaves
1/2 tsp kosher salt
1/4 tsp cracked black pepper
1/2 teaspoon crushed red pepper flakes
1 cup extra virgin olive oil
1 tbls balsamic vinegar *
Place all ingredients in a food processor and process until all ingredients are finely chopped. Lasts one week in the fridge.
 
Best served at room temperature