Once you've blitzed up a batch of seriously savory anchovy-laced pesto, what better use for it than to roll it up inside a flank steak? Melissa Hamilton and Christopher Hirsheimer's technique for stuffing, rolling, and grilling the steak in Canal House Cooks Every Day highlights the flank steak's robust beefiness with an herbal, briny punch. Best of all? The whole recipe can be prepared in a flash, with no need to heat up anything except the grill, and it's pretty enough to serve at a summer dinner party.
Why I picked this recipe: Pesto and steak are a winning combination.
What worked: I am not terribly adept at butterflying, but even with a hole or two, the dish turned out great.
What didn't: No problems here.
Suggested tweaks: If you don't have access to a grill, you can cook the steak indoors by searing it on all sides in a cast iron skillet or grill pan. Finish cooking the steak in a 400º F oven, checking its temperature every 5 minutes or so. Pull it out once the center reaches 120-125º F for medium-rare.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American and Berkeleyside NOSH, and she blogs at cookingwolves.wordpress.com.