Tuesday, September 27, 2011

Grilled Flank Steak with Parsley Pesto

Dinner tonight was flank steak with parsley pesto. And it came out superb! I love steak cooked rare and parsley pesto made with jalapenos and garlic complements it well. Here is how to make this dish.


1 lb of flank steak
1-2 red jalapenos
2 cloves of garlic, minced
1/2 cup of parsley leaves
1 1/2 tablespoons of red wine vinegar
2 tablespoons of olive oil
Salt and Pepper to taste


1. Make parsley pesto. Start by chopping parsley leaves very finely. Transfer to a small bowl. Next, clean and chop jalapenos finely. Add to a bowl with parsley. Be careful of chili oil, wash your hands thoroughly with soap afterward and avoid touching your eyes and face.

2. To a bowl with parsley and jalapenos add minced garlic, red wine vinegar, olive oil. Salt and pepper to taste. Mix all ingredients together with a fork and set aside. Pesto can be made few hours in advance and chilled in a fridge.

3. Preheat grill to hot, I use 500F. Wash steak with cold water and pat dry. Salt and pepper steak on both sides. Once grill is hot, grill steak 2 minutes per side for rare or more if want less rare.

4. Once steak is cooked, slice it into 1/2 inch slices against the grain. Assemble on a plate and put parsley pesto on top. Tonight I served it with grilled zucchini. You can also serve it with roasted potatoes. Bon Appetite!

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