Grilled Flank Steak With Red Pepper Pesto Recipe

Name: Grilled Flank Steak With Red Pepper Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the steak; 2 tablespoons olive oil; 2 teaspoons balsamic vinegar; 1 garlic clove, crushed (to taste); salt; fresh ground black pepper (to taste); 1 1/3 lbs flank steaks; For the red pepper pesto; 1 tablespoon olive oil; 1 large red bell pepper, seeded and finely chopped; 1 shallot, minced; 1 garlic clove, crushed; 1/8 teaspoon salt; fresh ground black pepper, to taste; 1 cup roasted red pepper, chopped; 1 tablespoon balsamic vinegar; 20 basil leaves, chopped; 1/4 cup pine nuts, toasted, chopped

Servings: persons

For the steak
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 garlic clove, crushed (to taste)
salt
fresh ground black pepper (to taste)
1 1/3 lbs flank steaks
For the red pepper pesto
1 tablespoon olive oil
1 large red bell pepper, seeded and finely chopped
1 shallot, minced
1 garlic clove, crushed
1/8 teaspoon salt
fresh ground black pepper, to taste
1 cup roasted red pepper, chopped
1 tablespoon balsamic vinegar
20 basil leaves, chopped
1/4 cup pine nuts, toasted, chopped

1
Mix the oil, vinegar, garlic, salt and pepper together, and brush the mixture on the flank steak. Cover and refrigerate for 1 hour or overnight.
2
Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the raw red pepper, shallot, and garlic and season with salt and pepper. Cook until the peppers soften, about 5 minutes.
3
Add the roasted red peppers and vinegar and cook for 5 minutes more.
4
Remove from heat, cool and stir in the basil and the pine nuts.(this can be stored in the refrigerator for up to 1 week. It should be served at room temperature.).
5
Preheat the grill to high heat.
6
Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes before slicing.
7
Slice the steak on the bias and serve it with the red pepper pesto.
8
For an Asian twist: Substitute 1 tablespoons soy sauce for the balsamic vinegar. Also, add 1 tsp.minced ginger and Dijon mustard to the marinade.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: For the steak, 2 tablespoons olive oil, 2 teaspoons balsamic vinegar, 1 garlic clove, crushed (to taste), and more.

Yes, Grilled Flank Steak With Red Pepper 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.

Grilled Flank Steak With Red Pepper Pesto

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