Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets

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

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets

About This Recipe

Yield:serves 4
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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Serve meat with pesto and beets (either at room temperature or warmed through). Garnish with additional mint, parsley and coarsely grated Parmesan.


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