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1
Place flank steak in a resealable bag and add vinegar, 1/2 cup olive oil, 1 clove garlic (smashed), onion, oregano, and a generous sprinkle of salt and black pepper. Seal bag tightly and squish around to blend marinade and coat the meat. Place in the refrigerator to marinate for at least 4 hours and up to 1 day.
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2
Roughly chop toasted pistachios in a food processor. Add 1/2 cup olive oil, lemon juice, remaining 2 cloves of garlic, mint, parsley, and red pepper. Pulse to combine. Season with salt and pepper and pulse again until well mixed but some texture remains. Transfer to a bowl and stir in cheese. Adjust seasonings if needed. Reserve in refrigerator until ready to use.
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3
Set oven rack to middle position and preheat oven to 375u00b0F. Set beets on a large piece of foil and drizzle with remaining 2 tablespoons of olive oil. Season with salt and pepper, and close foil around beets to seal them into a tight packet. Place on top of a baking sheet and transfer to the oven to roast until tender when pierced with a fork, about 1 hour. Remove from oven and let cool. Peel skins and discard. Chop beets into smaller wedges.
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4
When all the charcoal is lit and covered with gray ash, spread evenly over one side of coal grate. Alternatively, set the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
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5
and
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6
the grilling grate. Wipe excess marinade off of steak and cook over hot side of grill, turning occasionally, until the center of the steak registers 125u00b0F on an instant-read thermometer for medium-rare, or 135u00b0F for medium. Remove from grill and let rest 5 minutes before slicing thinly against the grain.
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7
Serve meat with pesto and beets (either at room temperature or warmed through). Garnish with additional mint, parsley and coarsely grated Parmesan.
