30 min serves 2-4

Almond Kale Pesto and Sirloin Grilled Cheese

Meet your new favorite grilled cheese. Adapted from America's Best Test kitchen's best grilled cheese recipe, this one features our kale pesto and seared medium-rare sirloin.

PREP: 15 min. ACTIVE: 15 min. DIFFICULTY Medium


  • 1 Pre Sirloin steak, room temperature, patted dry and salted
  • 1 tablespoon high heat oil/fat
  • 7 oz aged cheddar (less than 1 year)
  • 2 oz triple creme brie
  • 2 tablespoons white wine vinegar
  • 4 teaspoons shallot, minced
  • 3 tablespoons softened butter
  • 1 teaspoon dijon mustard
  • 6 slices of sourdough bread
  • 2 cups kale, chopped
  • 3 cloves garlic
  • ¾ cup olive oil
  • 1 lemon, juiced
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • ½ cup of raw almonds
  • 2 teaspoons white wine vinegar
  1. Heat a cast-iron skillet to medium-high. Melt oil/fat.
  2. Sear the steak to medium-rare (4 mins /side). Flip only once. Rest for 5-6 minutes. Slice thinly for sandwiches.
  3. Pesto: Pulse all ingredients in a food processor until combined with some chunkiness. Set aside.
  4. Cheese spread: Blend in a food processor until smooth. Set aside.
  5. Stir the butter and Dijon mustard together. Spread onto the outsides of the bread before assembly.
  6. Assemble: ¼ cup cheese spread on each piece of bread. Then spread 2-3 tablespoons of pesto on one side and place 4 oz of steak on the other. Put pieces together to make the sandwich.
  7. Cook sandwiches on medium heat cast iron for 3-4 minutes on each side. Watch your heat so the bread does not burn. Turn it down if necessary.
  8. Serve warm, and sliced in half. Enjoy!
  9. Slice sandwiches into smaller squares for mini grilled cheese appetizers.


Amount per 100g

Recipe developed by   Chef Sarah Russo