↞ recipe box start page
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
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
view more member recipes
GRILLED FLANK STEAK WITH RED PEPPER PESTO
view my recipes
print
save
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Grilled Flank Steak Pinwheels With Dried Tomato Pesto
by sgre52160
1 large flank steak 6 slices prosciutto 1 cup sundried tomatoes, preferably oil- packed and drained 1 jar capers, drained 1 tablespoon grainy mustard 1 bunch parsley or basil Preheat grill to
by sgre52160
1 large flank steak 6 slices prosciutto 1 cup sundried tomatoes, preferably oil- packed and drained 1 jar capers, drained 1 tablespoon grainy mustard 1 bunch parsley or basil Preheat grill to
Grilled Flank Steak
by sgre52160
1 beef flank steak, scored 1/2 cup dark brown sugar, packed 1/2 cup vegetable oil 3 cloves garlic, minced 1/2 cup reduced salt soy sauce 1/2 tsp black pepper, freshly ground 1/2 cup
by sgre52160
1 beef flank steak, scored 1/2 cup dark brown sugar, packed 1/2 cup vegetable oil 3 cloves garlic, minced 1/2 cup reduced salt soy sauce 1/2 tsp black pepper, freshly ground 1/2 cup
Grilled Flank Steak Tostada
by ICOOK2
3 Vidalia or other sweet onions, peeled 1 jalapeno chile, seeded and diced 1 large clove garlic 2 cups fresh cilantro leaves 1 tablespoon olive oil 3/4 tablespoon salt 1 1/4 pounds flank s
by ICOOK2
3 Vidalia or other sweet onions, peeled 1 jalapeno chile, seeded and diced 1 large clove garlic 2 cups fresh cilantro leaves 1 tablespoon olive oil 3/4 tablespoon salt 1 1/4 pounds flank s
Grilled Flank Steak With Chimichurri
by ICOOK2
1 flank steak, about 3 lb. 2 Tbs. extra-virgin olive oil Salt and freshly ground black pepper, to taste For the chimichurri: 1 1/2 cups firmly packed fresh flat-leaf parsley leaves and t
by ICOOK2
1 flank steak, about 3 lb. 2 Tbs. extra-virgin olive oil Salt and freshly ground black pepper, to taste For the chimichurri: 1 1/2 cups firmly packed fresh flat-leaf parsley leaves and t
view more member recipes
related CDKitchen recipes
Garam Masala Grilled Flank Steak
Mesquite Marinated Flank Steak
Winning Play Steak
Juicy Flank Steak In Mushroom Sauce
Red Pepper Pesto Sirloin and Pasta
Cilantro Peppered Flank Steak
Fired Up Southwest Fajitas
Grilled East-West Steak With Jalapeno Slaw
Steak Fajitas
Chili's Steak Fajitas