Grilled Flank Steak with Red Pepper Pesto


This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients
For the steak:
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 clove garlic, crushed
salt, to taste
freshly ground black pepper
1 1/3 pounds flank steak

For the red pepper pesto:
1 tablespoon olive oil
1 large raw red bell pepper, seeded and finely chopped
1 shallot, minced
1 clove garlic, crushed
1/8 teaspoon salt
freshly ground black pepper
1 cup roasted red bell pepper seeded and finely chopped
1 tablespoon balsamic vinegar
20 basil leaves, chopped
1/4 cup toasted pine nuts, chopped

Cooking Instructions
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 pine nuts.
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.


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%

Mmmm, that red pepper pesto sounds SO GOOD!