Shelly's Recipe

GRILLED FLANK STEAK WITH RED PEPPER PESTO

Category: Beef Steaks

For the steak:
2 tbsp olive oil and balsamic vinegar
1 clove garlic, crushed
Salt and pepper, to taste
1 1/3 lbs flank steak

For the red pepper pesto:
1 tbsp olive oil
1 large red pepper, seeded and finely chopped
1 shallot, minced
1 clove garlic, crushed
1/8 tsp salt and pepper
1 cup roasted red peppers, chopped
1 tbsp balsamic vinegar
20 basil leaves, chopped
1/4 cup toasted pine nuts, chopped

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.

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. Add the roasted red peppers and vinegar and cook for 5 minutes more. Remove from heat, cool and stir in the basil and pine nuts. (This can be stored in the refrigerator for up to 1 week. It should be served at room temperature.)

Preheat the grill to high heat. 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. Slice the steak on the bias and serve it with the red pepper pesto. Serves 4