If you’re looking to treat you and your family or partner to an all-out weekend dinner then our Grilled Flank Steak & Pesto with Veggies is here to save the day. Tender, juicy grilled flank steak meets a homemade, nutty pesto but that’s not where the party ends. We also add roasted asparagus, perfectly cooked Campari tomatoes, and crispy fingerling potatoes so both your plate and stomach end up full.
What is Different About Flank Steak?
Flank steak stands out as a versatile cut of beef from the abdominal muscles of the cow. Unlike the cuts that come from the loin or rib areas, flank steak carries a robust, beefy taste. You’ll also see a grain running down through the meat. This grain is actually the key to how it should be prepared and sliced. Most of the time, you’ll want to go against the grain to coax along the tenderness.
Flank steak can be a bit tougher than other prime cuts but it really comes into its own when marinated to tenderize the muscle fibers. It also helps to cook the steak quickly over high heat, such as grilling or pan-searing. The way it absorbs marinades and its satisfying chew both contribute to why it works so well with our pesto sauce and veggies.
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Grilled Flank Steak & Pesto with Veggies
Description
This recipe is a must for whenever grilling season comes around.
Ingredients
- 1 ½ lb flank steak
- 1 tsp kosher salt
- 1 tsp pepper, freshly cracked
- 2 tsp granulated garlic
- Zest of 1 lemon
For the pesto:
- 1/2 cup toasted pine nuts
- 2 tbsp lemon juice
- 1 garlic clove
- 1/4 tsp kosher salt
- Freshly ground black pepper
- 2 cups basil leaves
- 1/4 cup olive oil, more for a smoother pesto
- 1/4 cup grated Parmesan cheese
For the asparagus and roasted Campari tomatoes:
- 1 bunch of asparagus
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Campari tomatoes
- Garlic
- Chopped herbs of choice
For the roasted fingerling potatoes:
- 1 lb fingerling potatoes
- 4 slices thick-cut bacon
- 4 tbsp chopped chives
- Olive oil
- Salt and pepper
Instructions
- Lay flank steak out flat and trim off any extra fat or silver skin. Generously season the steak with salt and pepper.
- Grill for 5 minutes on each side for a medium-rare steak.
- Let the steak rest for 5 minutes then slice against the grain.
- Since flank steak has very little fat and connective tissues, it can become tough when cooked too long at low temperatures. For perfect tender juicy flank steak, grill it hot and fast!
For the pesto:
- Lay flank steak out flat and trim off any extra fat or silver skin. Generously season the steak with salt and pepper.
- Grill for 5 minutes on each side for a medium-rare steak.
- Let the steak rest for 5 minutes then slice against the grain.
- Since flank steak has very little fat and connective tissues, it can become tough when cooked too long at low temperatures. For perfect tender juicy flank steak, grill it hot and fast!
For the asparagus and roasted Campari tomatoes:
- Coat asparagus with olive oil. Add salt and pepper. Roast at 400 degrees for 8-10 minutes, until you see some char.
- Quarter Campari tomatoes. Mince garlic. Toss with olive oil, salt and pepper. Roast with asparagus.
- Plate with chopped fresh herbs of your choice, preferably sage, basil, and thyme.
For the roasted fingerling potatoes:
- Cut fingerling potatoes in half lengthwise. Coat with olive oil and toss with kosher salt, and freshly ground black pepper.
- Roast in a 400-degree oven for 30 minutes.
- While potatoes are cooking, cut bacon into small pieces and sauté in a frying pan until crispy. When potatoes are ready, remove them from the oven.
- Add chopped chives and crispy bacon. Serve.
Recipe by Leslie Chavez of Open Kitchen Santa Fe
Photography Gabriella Marks
Styling by Robert Nachman
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