Flank Steak with Red Pepper Pesto


1 tbs olive oil
1 tbs balsamic vinegar
3 garlic cloves, curshed
2 tsp oregano
kosher salt and fresh cracked black pepper to taste
1 lb flank steak
4 tbs sliced fresh basil leaves for garnish
1 red bell pepper
4 tsp Parmesan cheese, grated
pinch of cayenne pepper
1/2 tsp fresh lemon juice
1 tbs olive oil
  • Combine oil, vinegar, garlic, oregano, salt and pepper.
  • Brush mixture on steak on both sides.
  • Cover and refrigerate for at least  2 hours or overnight.
  • Preheat the grill to high or preheat broiler.
  • Grill or broil steak for 4 to 8 minutes on each side, depending on the desired doneness.
  • Let the steak rest on a carving plate for about 5 minutes before slicing.
  • Slice steak on the bias, drizzle with the red pepper pesto and garnish with fresh basil.
  • Preheat the broiler or the grill.
  • Slice bell pepper in half lengthwise and remove seeds.
  • Place skin side up on broiler pan or skin side down on grill.
  • Roast until skin is blackened.
  • Place pepper in a bowl, cover and allow it to steam.
  • When pepper is cool, remove the skin and chop into large pieces.
  • In a food processor or blender, combine the bell pepper, garlic, cheese, cayenne pepper, lemon juice and olive oil.
  • Puree until smooth.
  • Season with salt and pepper to taste.




2 min


35 min


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