Pan Seared Flat Iron Steak & Pesto Eggs Recipe

Pan Seared Flat Iron Steak & Pesto Eggs Recipe

January 18, 2018


Pan Seared Flat Iron Steak & Pesto Eggs

Green eggs and.... Wagyu? We would try that anywhere! No need to save the steak for dinner. This brunch dish is perfect anytime of day. 

Pan Seared Flat Iron Steak & Pesto Eggs

Serves 4




  • 6 large eggs
  • 2 cups baby spinach
  • 2 packed cups fresh basil leaves, stems removed
  • 1/2 cup freshly grated parmesan 
  • 1/3 cup raw pine nuts
  • 4 cloves garlic
  • 1/2 lemon, juiced 
  • 1/2 cup + 2 tablespoons olive oil
  • Salt and pepper to taste


  1. In a glass baking dish, generously season steak on both sides with salt and pepper. Add juice from one lemon, minced garlic, and two tablespoons olive oil, covering evenly. Cover and let marinate for at least 4 hours, ideally overnight. 
  2. After marinating, remove steak in dish from refrigerator and let sit to reach room temperature, about 30 minutes. 
  3. Meanwhile, make pesto by combining basil, parmesan, four cloves garlic, 1/2 juiced lemon, 1/2 cup olive oil, salt and pepper in a blender or food processor. Set aside. 
  4. Heat large cast iron over medium high heat. Add a drizzle of olive oil. Once hot, cook steak for 5-6 minutes on each side for medium rare. Remove from pan and set aside to rest for 5-10 minutes.
  5. Meanwhile, add spinach to steak pan with, adding a little more olive oil if necessary. Cook until wilted, 2-3 minutes. Whisk eggs together in small bowl with salt and pepper. Add to pan with spinach and combine well. Cook while stirring until mostly done, about 3-4 minutes. Stir in 1/4 cup of pesto and cook for another 1-2 minutes 
  6. Slice steak to desired thickness. Serve with eggs. Garnish with pesto and fresh basil. Optional, serve with toast and sauteed crimini mushrooms. 

Buy your Lone Mountain Wagyu Flat Iron Steak  HERE