Rolled Flank Steak With Pesto From 'Canal House Cooks Every Day'

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   ["Place the flank steak flat on a work surface with the grain of the meat running perpendicular to you. Using a long, thin, very sharp knife, butterfly the meat by slicing through the long side of the steak, opening it up as you go, stopping 1/2 inch short of cutting the steak in two. Press the meat flat. Season with salt and pepper. Spread the pesto all over the meat, leaving a 1-inch space all around the edge. Roll up the steak, with the grain running the length of the roll (this is the way it ""wants"" to roll) and tie up with kitchen string every 2 inches. Wrap with plastic wrap and refrigerate until ready to grill.", "Grill over a medium-hot fire built on one side of the grill, turning the steak until it has browned on all sides, about 10 minutes. Move the steak over to the side of the grill off the fire, allowing it to cook as it rests, about 10 minutes.", "Place the steak on a cutting board and allow to rest for 10 minutes. Remove the strings and slice across the grain into 1- to 2-inch slices."]

* Per serving · 4 servings · Values may vary.

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