Grilled Flank Steak with Red Pepper Pesto

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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