Chocolate Pesto Steak and Shishito
  • 20pieces Shishito peppers
  • 1.5lb Marinated NY Strip
  • 3cups Cholaca Basil Pesto
Steak Marinade
  • 1cup olive oil
  • 2fl oz Basalmic vinegar
  • 3 basil leaves
  • 1cup olive oil
  • 1cup Basil
  • 1cup Arugula
  • 1/2cup chopped Cholaca Wafers
  • 2tbsp Chopped garlic
  • 2tbsp Red wine vinegar
  • Salt and pepper to taste
  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.