Flank Steak with Herb Pesto
- Cut off some herbs from your garden & add a zesty kick to your steak!
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1/4 cup fresh rosemary leaves, loosely packed and chopped
- 3/4 cup fresh basil leaves, packed
- 1/4 cup fresh chives, rough chopped
- 2 tsp lemon juice
- 2-3 Tbsp toasted pecans
- 1/3 cup, plus 1 Tbsp, olive oil
- 2 Tbsp Parmesan cheese
- Salt and pepper, to taste
Steak & Marinade:
- 1/2 cup balsamic vinegar
- 2/3 cup olive oil
- 2–3 garlic cloves, smashed
- 2 Tbsp whole-grain or Dijon mustard
- 2–3 Tbsp prepared pesto
- Pinch of red pepper flakes
- 1-1/2 tsp salt
- 2–3 flank steaks
- To prepare the pesto, add the herbs, lemon juice, and pecans to the bowl of a food processor. Pulse a few times to chop up the ingredients. Turn the food processor back on and slowly add the oil while running. Once all of the ingredients are incorporated, stir in the Parmesan cheese and season with salt and pepper. Set aside.
- To prepare the marinade, add all of the ingredients, except the steaks, into the bowl of a food processor. Turn on the food processor for 30–60 seconds to combine.
- Press a meat tenderizer over both sides of the steaks. Transfer the steaks to a baking dish or large resealable bag, then pour in the marinade, making sure the meat is completely covered. Refrigerate for 2 hours.
- After 2 hours, preheat your grill to medium-high. Remove the steaks from the marinade and place them on the grill. Cook several minutes on each side to your desired doneness (130–135°F is ideal for medium-rare or medium). Use a meat thermometer to get an accurate temperature reading.
- Let the steaks rest for 5–10 minutes before slicing. Cut them into thin slices and spoon the remaining pesto over top.