Grilled Flank Steak with Red Pepper Pesto
Kathy
Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
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
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.
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. 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. 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.
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%
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