Grilled Flank Steak With Red Pepper Pesto

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• 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

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 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.