Grilled Flank Steak with Red Pepper Pesto
Fire up your grill for a smoky, tender main course with this Grilled Flank Steak with Red Pepper Pesto! Perfect for summer cookouts or an elevated weeknight dinner, this recipe pairs a richly seasoned, perfectly charred flank steak with a velvety red pepper pesto bursting with bold Mediterranean flavors. Made with roasted red peppers, fresh basil, Parmesan cheese, and toasty pine nuts, the pesto adds a vibrant, tangy-sweet contrast to the savory steak. Ready in just 35 minutes, this dish delivers an impressive balance of simplicity and sophistication. Serve it with a crisp salad, roasted veggies, or crusty bread for a complete, crowd-pleasing meal that's packed with protein and flavor.
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 garlic cloves
- 2 roasted red peppers (jarred or freshly roasted)
- 3 tablespoons pine nuts
- 0.25 cup Parmesan cheese (grated)
- 0.5 cup basil leaves
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Preheat your grill to medium-high heat, ensuring the grates are clean and well-oiled to prevent sticking.
Brush the flank steak with 1 tablespoon of olive oil, then season both sides with 1 teaspoon salt and 0.5 teaspoon black pepper. Let the steak rest at room temperature while you prepare the red pepper pesto.
To make the red pepper pesto, add 2 roasted red peppers, 2 garlic cloves, 3 tablespoons of pine nuts, 0.25 cup grated Parmesan cheese, 0.5 cup basil leaves, 1 tablespoon lemon juice, and 1 tablespoon olive oil to a blender or food processor.
Blend or process the mixture until smooth, scraping down the sides as needed. Add a pinch of red pepper flakes if you prefer some heat. Taste and adjust seasoning with salt and pepper, then set aside.
Grill the flank steak for about 4-5 minutes per side (for medium-rare), or until it reaches your desired internal temperature. Use an instant-read thermometer for accuracy—130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Remove the steak from the grill and let it rest for 5-10 minutes on a cutting board, tented loosely with aluminum foil. This allows the juices to redistribute.
Slice the steak thinly against the grain to ensure tender pieces.
Serve the grilled flank steak drizzled generously with the red pepper pesto. Optionally, garnish with additional basil leaves or a sprinkle of Parmesan cheese.
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 5446 mg | 237% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.7 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 733 mg | 56% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2066 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
