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Grilled Flank Steak with Red Pepper Pesto

Source of Recipe

Macklinda


List of Ingredients

Grilled Flank Steak with Red Pepper Pesto

For the steak:

2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 clove garlic, crushed
salt, to taste
freshly ground black pepper
A whole flank steak that weighs 1 1/3 pounds

For the red pepper pesto:

1 tablespoon olive oil
1 large red pepper, seeded and finely chopped
1 shallot, minced
1 clove garlic, crushed
1/8 teaspoon salt
freshly ground black pepper
1 cup roasted red peppers, chopped
1 tablespoon balsamic vinegar
20 basil leaves, chopped
1/4 cup toasted pine nuts, chopped




Recipe

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. When the steak is almost done marinating, 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 pine nuts.

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.

This recipe serves: 4


Nutrition Facts
Serving size: 1/4 pound steak with pesto
Calories 372
Total Fat 13 g
Saturated Fat 5 g
Protein 51 g
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sodium 391 mg
Percent Calories from Fat 31%
Percent Calories from Protein 66%
Percent Calories from Carbohydrate 2%