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Sunday Supper: Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets

Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

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Vibrant pesto, made from pistachios and mint, is a lively companion for grilled flank steak and sweet, roasted beets. [Photograph: Jennifer Olvera]

Pesto is not only easy to love—it's a great way to use up the season's over-abundant herbs. Plus, it freezes well, meaning you can revel in fresh flavors even when it's dreary outdoors.

That said, this recipe is meant for enjoying now, when summer is hot as all get out. Use the pesto to dress steak right off of the grill, or use a few dollops mixed with mayo to moisten a leftovers-stuffed sandwich.

Be sure to pull the meat off of the grill just before you think it's done. It'll finish cooking as it rests. And whatever you do, remember to cut against the grain; otherwise, you'll wind up with a chewy, inedible meal.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Printed from http://www.seriouseats.com/2013/08/sunday-supper-grilled-flank-steak-with-pistachio-mint-pesto-and-roasted-beets-recipe.html

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