Grilled Flank Steak With Red Pepper Pesto - cooking recipe

Ingredients

For the steak
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 garlic clove, crushed (to taste)
salt
fresh ground black pepper (to taste)
1 1/3 lbs flank steaks
For the red pepper pesto
1 tablespoon olive oil
1 large red bell pepper, seeded and finely chopped
1 shallot, minced
1 garlic clove, crushed
1/8 teaspoon salt
fresh ground black pepper, to taste
1 cup roasted red pepper, chopped
1 tablespoon balsamic vinegar
20 basil leaves, chopped
1/4 cup pine nuts, toasted, chopped

Preparation

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.
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.
Add the roasted red peppers and vinegar and cook for 5 minutes more.
Remove from heat, cool and stir in the basil and the pine nuts.(this can be stored in the refrigerator for up to 1 week. It should be served at room temperature.).
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.
For an Asian twist: Substitute 1 tablespoons soy sauce for the balsamic vinegar. Also, add 1 tsp.minced ginger and Dijon mustard to the marinade.