Grilled Flank Steak With Charred Green Onion Pesto

Name: Grilled Flank Steak With Charred Green Onion Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Grilled Flank Steak; 1 & 1/2 pound flank or bavette steak; 1 teaspoon fine sea salt; 3 tablespoons lapsang souchong or other smoky tea; water in a spray bottle; freshly ground black pepper; Charred green onion pesto; 1/2 cup smoked or tamari almonds; packed 1/2 cup flat-leaf parsley; medium clove garlic, coarsely chopped; zest from 1 lemon (medium to large sized); juice from 1/2 lemon; freshly ground black pepper; 2 bunches green onions, preferably fatter ones; canola oil; fine sea salt; 1/4 cup unsalted butter, melted

Servings: persons

Grilled Flank Steak
1 & 1/2 pound flank or bavette steak
1 teaspoon fine sea salt
3 tablespoons lapsang souchong or other smoky tea
water in a spray bottle
freshly ground black pepper
Charred green onion pesto
1/2 cup smoked or tamari almonds
packed 1/2 cup flat-leaf parsley
medium clove garlic, coarsely chopped
zest from 1 lemon (medium to large sized)
juice from 1/2 lemon
freshly ground black pepper
2 bunches green onions, preferably fatter ones
canola oil
fine sea salt
1/4 cup unsalted butter, melted

1
Pat your steak dry, then season with salt on both sides and allow to rest at room temperature for 45 to 60 minutes. Prep your pesto through step 1 while the steak is resting. Heat your grill on high for the last 15 minutes of the resting time.
2
Place tea leaves in a shallow aluminum tray and spritz with water. You want them to be damp but not soaked.
3
Place aluminum tray on the cooler end of the grill and place steak on the hotter end. Close the lid. Quickly turn the steak after 5 to 6 minutes, and close the lid. The tea should be smoking nicely by now and the steak should have nice grill marks. Remove the steak to a platter after 2 to 4 more minutes depending on the heat of your grill and how done you like it. If you test by cutting and peeking, make sure to remove it when it is more rare than you want as it will continue to cook a bit.
4
Season with pepper, cover loosely with foil and let the steak rest while you finish the pesto (about 10 minutes.)
5
Scrape the grill and turn the heat down to medium.
6
Place almonds in bowl of food processor with blade attachment. Pulse 5 to 6 times then process for 10 to 15 seconds, until no large chunks of almonds remain. Add the parsley, garlic, lemon zest, lemon juice, and 1/8 teaspoon pepper. Cover until you are ready to proceed.
7
Remove roots and any unattractive greens from the onions. Trim an inch or so off the ends of the greens. Lightly coat with oil, then season with salt and pepper.
8
Grill onions 60 to 90 seconds on each side, until they are softened and grill marks have formed. Remove the onions to a cutting board.
9
Discard any overly blackened greens. Coarsely chop the remaining onions, then add to the food processor bowl. Pulse 6 to 8 times; scrape the sides of the bowl. Process for several seconds, then pour the melted butter into the feed tube. Stop, and scrape the bowl, then process for an additional 10 to 15 seconds until it looks like pesto. Adjust seasoning with salt and pepper if needed.
10
Slice the steak about 3/4- to 1-inch thick, across the grain. Serve with the green onion pesto. Enjoy!

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Grilled Flank Steak, 1 & 1/2 pound flank or bavette steak, 1 teaspoon fine sea salt, 3 tablespoons lapsang souchong or other smoky tea, and more.

Yes, Grilled Flank Steak With Charred Green Onion Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!