Robert Mondavi Winery - Wine Club

Grilled Flat Iron Steak with Maitake Mushrooms and Basil Pesto

Prepared by Chef Jeff Mosher
Pair with 2010 Cabernet Sauvignon Reserve
Serves 4


4 eight ounce Flat Iron steaks
2 tablespoons grapeseed oil
Salt and black pepper to taste

1/2 pound maitake ("hen of the woods") mushrooms
2 tablespoons grapeseed oil
4 sprigs English thyme
4 crushed garlic cloves
Salt and pepper to taste

Pesto (yield 2 cups)
8 cups washed basil leaves
1 tablespoon minced garlic
2 tablespoons toasted pine nuts
2 tablespoons grated parmesan cheese
1 cup pure olive oil
1 teaspoon cracked black pepper
2 teaspoons kosher salt, or to taste
1 tablespoon lemon juice


Slice the mushrooms lengthwise into pieces that are approximately 2 inches long and 1/2 inch thick. Heat the oil in a heavy bottom sauté pan. When the oil begins to smoke, add the mushrooms and turn the heat down to medium. Season the mushrooms with salt and pepper, sauté for 2 minutes and add the garlic and thyme. Sauté another two minutes or until you achieve a nice golden color on the outside of the mushrooms. Remove the mushrooms from the pan and lay flat on a plate or sheet tray and place in the refrigerator until ready to use.

Blanch the basil leaves in salted boiling water for 20 seconds and transfer to an ice bath. Once chilled, squeeze out all the water and add to a blender along with the other ingredients, except the lemon juice. Blend until smooth and transfer to a plastic container and refrigerate until ready to use. It will keep in the refrigerator for 3 days and in the freezer for 1 month. When ready to use taste again and add the lemon juice. Start with 1/2 tablespoon and taste. Add more lemon juice if desired and taste for balance. Adjust with additional salt, pepper, or lemon if desired.

Brush your grill with the grapeseed oil. Season the steaks with salt & pepper. Grill for two minutes, turn and grill another two minutes, flip and grill two minutes on the other side, turn and grill two more minutes. Remove steaks from the grill and let rest for 4 minutes. Reheat the mushrooms in a pan if necessary. Slice the steaks against the grain and garnish with the sautéed mushrooms and the pesto. Bon Appétit!