Flank Steak with Red Pepper Pesto
Ingredients
| 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.
No Comments