Offering an update on traditional pesto, this minty rendition finishes marinated, grilled flank steak and is served with roasted golden beets.
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.
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Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets
About This Recipe
|Active time:||25 minutes|
|Total time:||5 hours|
|Special equipment:||grill, food processor, foil|
|This recipe appears in:||Sunday Supper: Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets|
- For the Steak:
- 2 pounds flank steak
- 2 tablespoons red wine vinegar
- 1 cup plus 2 tablespoons olive oil, divided use
- 3 cloves garlic, divided use
- 1 medium yellow onion, roughly chopped
- 1 tablespoon chopped oregano
- Kosher salt
- Fresh-cracked black pepper
- For the Pesto:
- 1/4 cup shelled, roasted pistachios
- Juice of 1 lemon
- 3 tablespoons chopped mint, plus more for garnishing
- 2 tablespoons chopped flat-leaf parsley, plus more for garnishing
- 1/4 teaspoon crushed red pepper
- 1/2 cup finely grated Parmesan cheese, plus more for garnishing
- For the Beets:
- 2 pounds beets, preferably golden, scrubbed and cut into even wedges
For the Steak: Place flank steak in a resealable bag and add vinegar, 1/2 cup olive oil, 1 clove garlic (smashed), onion, oregano, and a generous sprinkle of salt and black pepper. Seal bag tightly and squish around to blend marinade and coat the meat. Place in the refrigerator to marinate for at least 4 hours and up to 1 day.
For the Pesto: Roughly chop toasted pistachios in a food processor. Add 1/2 cup olive oil, lemon juice, remaining 2 cloves of garlic, mint, parsley, and red pepper. Pulse to combine. Season with salt and pepper and pulse again until well mixed but some texture remains. Transfer to a bowl and stir in cheese. Adjust seasonings if needed. Reserve in refrigerator until ready to use.
For the Beets: Set oven rack to middle position and preheat oven to 375°F. Set beets on a large piece of foil and drizzle with remaining 2 tablespoons of olive oil. Season with salt and pepper, and close foil around beets to seal them into a tight packet. Place on top of a baking sheet and transfer to the oven to roast until tender when pierced with a fork, about 1 hour. Remove from oven and let cool. Peel skins and discard. Chop beets into smaller wedges.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, spread evenly over one side of coal grate. Alternatively, set the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Wipe excess marinade off of steak and cook over hot side of grill, turning occasionally, until the center of the steak registers 125°F on an instant-read thermometer for medium-rare, or 135°F for medium. Remove from grill and let rest 5 minutes before slicing thinly against the grain.
Serve meat with pesto and beets (either at room temperature or warmed through). Garnish with additional mint, parsley and coarsely grated Parmesan.