Thanks to Nathan Gravina, (Executive Chef at The Farm House Restaurant at Breckenridge Brewery), for creating this recipe!

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Chocolate Pesto Steak and Shishito
chocolate pesto steak and shishito
Servings
Ingredients
  • 20 pieces Shishito peppers
  • 1.5 lb Marinated NY Strip
  • 3 cups Cholaca Basil Pesto
Steak Marinade
  • 1 cup olive oil
  • 2 fl oz Basalmic vinegar
  • 3 basil leaves
Pesto
  • 1 cup olive oil
  • 1 cup Basil
  • 1 cup Arugula
  • 1/2 cup chopped Cholaca Wafers
  • 2 tbsp Chopped garlic
  • 2 tbsp Red wine vinegar
  • Salt and pepper to taste
Servings
Ingredients
  • 20 pieces Shishito peppers
  • 1.5 lb Marinated NY Strip
  • 3 cups Cholaca Basil Pesto
Steak Marinade
  • 1 cup olive oil
  • 2 fl oz Basalmic vinegar
  • 3 basil leaves
Pesto
  • 1 cup olive oil
  • 1 cup Basil
  • 1 cup Arugula
  • 1/2 cup chopped Cholaca Wafers
  • 2 tbsp Chopped garlic
  • 2 tbsp Red wine vinegar
  • Salt and pepper to taste
chocolate pesto steak and shishito
Instructions
  1. Using a blender, put the vinegar and basil in and slowly drizzle the oil with the blender on a medium speed. Pour over the steak and let it sit overnight
  2. Blend vinegar, greens, wafers, and garlic, and slowly add oil until pesto emulsifies. Mix in salt and pepper with a spoon or whisk to meet your needs
  3. Building the plate: Fire up the grill and throw on the steaks. Cook to your desired temperature, I recommend medium rare. One the steaks are ready, pull them off to rest and toss on the shishito peppers. Blister the outsides of the peppers, and remove from grill. Cut the steak into one ounce cubes. Using a bamboo skewer or a pick, pierce a shishito, and then a cube of steak. Top with the pesto, and enjoy!
  4. Our house pesto recipes at the Farm House are made vegan and nut free, but you can definitely add pine nuts and parmesan to this pesto for a bit more depth.
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