Grass Fed Sirloin Steaks with Spinach Horseradish Pesto

These grass fed steaks are perfect  for a special occasion, but they are also simple enough for a quick weeknight meal. Both the pesto and steak pair well with Cabernet Sauvignon, like the 2013 Leaky Lake Cabernet Sauvignon sent to me by Cultivar Wine.

I try to stay aware of my environment. It’s something that I find easier to do after living in several places across the country. I realize that my food seasons and local selection aren’t always the same as yours. So I try to highlight what is so great about living in California without causing you to say, “Great, thanks for another post about a rare citrus I can’t get.” 

I may not show it here often enough, but I still remember the days I couldn’t get good strawberries in early March or 10 varieties of greens in January.

I also want to keep you from thinking things like, “There’s another grilling recipe in the dead of winter.” Or in early spring, for that matter. I mean, did you see the snow in Colorado this week. My goodness. It made me well aware that you might not be able to dig out your grill as easily as I can. 

So I like to make sure I throw in a standard in-the-kitchen recipe that everyone can make. 

These steaks are it. 

I’m not a huge steak person, but when I eat it, I enjoy a high-quality grass fed steak the most. It also has to have a little something extra. I can appreciate the whole – only eat good meat with salt and pepper philosophy, – but that’s not what I want to eat. I want it with a compound butter, sauce, or maybe a pesto. 

Horseradish and beef are a classic combo, and horseradish happens to be a favorite of mine. So I decided to make a classic pesto, but stretch the volume and flavor with fresh spinach and spice it up with prepared horseradish. It was a big win.

I came up with the idea so I could pair it with Cultivar Wine’s 2013 Leaky Lake Cabernet Sauvignon. Speaking of things we all have access to year round, this wine would be one. I’m continually surprised by the wines I receive from Cultivar. It’s why I continue to be part of the Cultivar Wine Bloggers Club and review them here for you. 

This one is unique to me because you really get the flavors of the smoky mocha, vanilla and oak. The deep fruit is there, but takes a bit of a back seat. The tannins are balanced making it smooth and easy to pair with a meal. 

If you aren’t up for the traditional ham on Easter or at spring brunches, I say substitute these steaks. They are super simple, but nice enough for a special occasion. The bright green pesto also adds a pop of spring color to your table. You can keep your steak cooking in the kitchen until the weather warms up and your snow melts. Then fire up the grill and cook the steaks outside. 

Ingredients

2 cups packed fresh spinach leaves
1/2 cup + 1 tablespoon extra virgin olive oil
1/3 cup packed fresh basil leaves
1/3 cup shredded Parmesan cheese
2 tablespoons prepared horseradish
1 tablespoon raw walnuts
1 clove garlic, peeled
1/2 teaspoon fine ground sea salt
1/8 teaspoon ground black pepper
4 grass fed sirloin steaks (about 5 oz. each)
Extra salt and pepper to season steaks

Preparation

To make the pesto, use a single serving blender or a small food processor. To the cup or bowl, add the spinach, 1/2 cup of olive oil, basil, Parmesan, horseradish, walnuts, garlic, 1/2 teaspoon salt and 1/8 teaspoon pepper. Pulse until all ingredients are combined and sauce is formed. 

Lay the steaks on a plate and pat dry with a paper towel. Sprinkle the steaks with salt and pepper. Heat the 1 tablespoon of olive oil in a large skillet (I like to use cast iron) over medium-high.

Place the steaks salted side down in the hot skillet. Sprinkle the tops with a little more salt and pepper. Cook for 5 minutes, until seared well. Flip the steaks. Cook for 4 to 5 more minutes for medium to medium-well. 

Serve the steaks warm with the pesto spooned on top or on the side.