Lightly season steak with salt & pepper, and set aside.
Toss all of the remaining ingredients into a blender.
Pulse until almonds have been sufficiently crushed, then blend/puree for about 2 minutes, until you have a nice thick but somewhat smooth sauce/dip consistency.
Coat the steak by placing it in a large ziplock bag with about ½ of the prepared pesto. Set the remaining half of the pesto aside in a jar or airtight container and save for other uses later in the week.
Grill the steaks for about 4-5 minutes.
Remove from grill and serve. You can also top with a spoonful of additional pesto if you'd like.
Notes
You can keep any remaining pesto in an airtight jar in the refrigerator for 1-2 weeks, or freeze in a freezer safe container for longer.