Grilled Flank Steak With Red Pepper Pesto: A Taste of Summer

The aroma of grilling flank steak always takes me back to my childhood summers. My grandfather, a butcher by trade and a grill master by passion, would meticulously prepare the steak, the savory scent mingling with the sweet perfume of his garden. Even now, decades later, that combination instantly transports me to sunny afternoons, family laughter, and the simple joy of good food shared with loved ones. This recipe, with its vibrant red pepper pesto, elevates that memory with a modern twist, making it perfect for both casual gatherings and special occasions.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12-18 minutes
• Total Time: 32-38 minutes + 1 hour (or overnight) for marinating
• Servings: 4-6
• Dietary Type: Gluten-Free (naturally), Dairy-Free (if using dairy-free substitutes if desired)

Ingredients

For the Steak:

• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 1 garlic clove, crushed (to taste)
• Salt (to taste)
• Fresh ground black pepper (to taste)
• 1 1/3 lbs flank steak

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 (jarred is fine)
• 1 tablespoon balsamic vinegar
• 20 basil leaves, chopped
• 1/4 cup pine nuts, toasted and chopped

Equipment Needed

• Medium skillet
• Grill
• Carving plate
• Cutting board
• Sharp knife
• Small bowl for marinade
• Measuring spoons and cups

Instructions

1. In a small bowl, whisk together the olive oil, balsamic vinegar, crushed garlic, salt, and pepper. This is your marinade for the flank steak.
2. Place the flank steak in a shallow dish or a resealable plastic bag. Brush the marinade generously over both sides of the steak, ensuring it’s fully coated.
3. Cover the dish (or seal the bag) and refrigerate for at least 1 hour, or ideally overnight. This allows the flavors to penetrate the meat, resulting in a more tender and flavorful steak.
4. While the steak is marinating, prepare the red pepper pesto. Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
5. Add the finely chopped red bell pepper, minced shallot, and crushed garlic to the skillet. Season with 1/8 teaspoon of salt and black pepper to taste.
6. Cook the vegetables, stirring occasionally, until the red pepper softens, about 5 minutes. This step mellows the pepper’s sharpness and enhances its sweetness.
7. Add the chopped roasted red peppers and balsamic vinegar to the skillet. Cook for an additional 5 minutes, stirring occasionally, allowing the flavors to meld together.
8. Remove the skillet from the heat and let the mixture cool completely. Once cooled, stir in the chopped basil leaves and toasted, chopped pine nuts. This adds freshness and a delightful nutty crunch.
9. (The pesto can be stored in the refrigerator for up to 1 week. Bring to room temperature before serving for the best flavor.)
10. Preheat your grill to high heat. Make sure the grates are clean and lightly oiled to prevent the steak from sticking.
11. Remove the flank steak from the refrigerator and let it sit at room temperature for about 15-20 minutes. This helps ensure even cooking.
12. Grill the flank steak for 4 to 8 minutes per side, depending on the thickness of the steak and your desired level of doneness. Use a meat thermometer to check the internal temperature: 125-130°F for rare, 130-135°F for medium-rare, 135-140°F for medium, and 140-145°F for medium-well.
13. Once the steak is cooked to your liking, remove it from the grill and place it on a carving plate. Let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
14. Slice the steak thinly on the bias (at an angle) against the grain. This ensures maximum tenderness.
15. Serve the sliced grilled flank steak immediately with a generous dollop of the red pepper pesto spooned over the top.

Expert Tips & Tricks

• Marinating Time: Don’t skimp on the marinating time. The longer the steak marinates, the more flavorful and tender it will be. Overnight is ideal.
• Pesto Variations: Feel free to experiment with the pesto. Add a pinch of red pepper flakes for a little heat, or substitute walnuts or almonds for the pine nuts. For a vegan version, ensure the pesto is made with a plant-based parmesan cheese alternative, or omit the cheese.
• Grilling Know-How: Achieve perfect grill marks by placing the steak on the hot grill and leaving it undisturbed for 2-3 minutes before rotating it 45 degrees. Repeat on the other side for a professional-looking sear.
• Internal Temperature is Key: Rely on a meat thermometer for accurate doneness. Visual cues can be misleading.
• Resting is Essential: The resting period is crucial. Don’t be tempted to slice the steak immediately after grilling.
• Make-Ahead Pesto: The red pepper pesto can be made up to a week in advance and stored in the refrigerator. This makes it a great option for easy weeknight meals or entertaining.

Serving & Storage Suggestions

Serve the grilled flank steak with red pepper pesto as a main course alongside a fresh green salad, roasted vegetables (like asparagus or broccoli), or creamy polenta. For a heartier meal, pair it with grilled corn on the cob or a side of roasted potatoes.

Leftover steak should be stored in an airtight container in the refrigerator for up to 3 days. The pesto should also be stored in an airtight container in the refrigerator for up to 5 days.

To reheat the steak, gently warm it in a skillet over low heat or in a microwave. Be careful not to overcook it, as it can become dry. The pesto is best served at room temperature.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value*
Calories	450 kcal	23%
Total Fat	30g	46%
Saturated Fat	8g	40%
Cholesterol	70mg	23%
Sodium	700mg	30%
Total Carbohydrate	8g	3%
Dietary Fiber	3g	12%
Sugars	3g
Protein	40g	80%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

• Spicy Pesto: Add a pinch of red pepper flakes to the pesto for a touch of heat.
• Nut-Free Pesto: Replace the pine nuts with sunflower seeds or pumpkin seeds for a nut-free option.
• Different Herbs: Experiment with different herbs in the pesto, such as parsley, cilantro, or oregano.
• Vinegar Swap: Use red wine vinegar instead of balsamic vinegar for a slightly different flavor profile.
• Different Steak: While flank steak is ideal, skirt steak or hanger steak can also be used. Adjust grilling time accordingly.
• Asian-Inspired Marinade: Substitute 1 tablespoon of soy sauce for the balsamic vinegar in the steak marinade. You can also add 1 teaspoon of minced ginger and Dijon mustard to the marinade for an Asian twist.

FAQs (Frequently Asked Questions)

Q: Can I marinate the steak for longer than overnight?
A: While overnight is ideal, you can marinate the steak for up to 24 hours for even more flavor. Beyond that, the marinade’s acidity might start to affect the steak’s texture.

Q: Can I use a different type of pepper for the pesto?
A: While red bell peppers provide a sweetness that complements the steak, you can certainly experiment with other types of peppers, such as orange or yellow bell peppers. Roasting the peppers first is key to developing their flavor.

Q: How do I toast the pine nuts?
A: Toast the pine nuts in a dry skillet over medium heat for a few minutes, stirring constantly, until they are lightly golden and fragrant. Watch them carefully, as they can burn quickly.

Q: Can I grill the steak indoors?
A: Yes, you can use a grill pan on your stovetop to grill the steak indoors. Ensure the pan is very hot before adding the steak to achieve good grill marks.

Q: What is the best way to slice flank steak?
A: Always slice flank steak thinly against the grain on a bias (at an angle). This shortens the muscle fibers, making the steak more tender and easier to chew.

Final Thoughts

Grilled flank steak with red pepper pesto is a dish that effortlessly balances bold flavors with simple elegance. The tender, marinated steak paired with the vibrant, homemade pesto is a guaranteed crowd-pleaser. I encourage you to fire up the grill, gather your loved ones, and experience the joy of this delicious meal. Don’t hesitate to experiment with the recipe to make it your own, and please share your feedback. This dish pairs wonderfully with a crisp Sauvignon Blanc or a robust Cabernet Sauvignon. Happy grilling!