[amandads]

This recipe serves: 4





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 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


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. (This can be stored in the refrigerator for up to 1 week. It should be served at room temperature.)
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.

Serving Size: about 1/4 pound steak with pesto

Number of Servings: 4
Per Serving
Calories
372
Carbohydrate
1 g
Fat
13 g
Fiber
0 g
Protein
51 g
Saturated Fat
5 g
Sodium
391 mg


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