Best 8 Grilled Flank Steak With Red Pepper Pesto Recipes

PEPPER STEAK WITH ROASTED RED PEPPER PESTO

Steps:

• Sprinkle both sides of steak with pepper and salt; brush with oil. Heat grill pan over medium-high heat until hot. Add steak; cook 10 to 15 minutes, turning once, or until of desired doneness. Remove steak from pan to cutting board; let stand 5 minutes.
• Meanwhile, in small bowl, mix pesto, roasted peppers and lemon juice. Cut steak into thin slices. Serve with red pepper pesto.

15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER

Steps:

• Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
• Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
• Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
• Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.

FLAT IRON STEAK WITH PIQUILLO PEPPER PESTO

Steps:

• For the pesto: Combine the piquillo peppers, macadamia nuts, salt and olive oil in the bowl of a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed. Spoon the pesto into a bowl and set aside until ready to use.
• For the steak: Remove the flat iron steak from the refrigerator 30 minutes prior to cooking. Heat a large skillet over medium-high heat. Pat the steak dry with paper towels and sprinkle all over with the salt. Add the oil to the skillet, swirling to coat the bottom of the pan. Carefully add the steak to the pan and place a foil-wrapped brick or a small cast-iron pan on top of the steak to weight it down. Cook for 3 to 4 minutes on the first side. Remove the weight and, using tongs, flip the steak. Cook for an additional 3 to 4 minutes for medium-rare to medium doneness. Remove the steak from the pan and let rest for 10 minutes before slicing against the grain. Serve with the pesto.

GRILLED FLANK STEAK WITH ROASTED PEPPERS IN TOMATO SAUCE

Steps:

• Prepare the tomatoes and bell peppers, working over a bowl to catch all the juices. Cut or tear the peppers into long strips. Strain all the juices into a large non-reactive saucepan. Add the chili. Bring to a boil over high heat, reduce the heat to medium, and simmer until the juices reduce to a heavy syrup and the chili is very soft, about 10 minutes. Scoop out the chili, seed if desired, and mince. Add the peppers and tomatoes to the saucepan and bring to a boil. Lower the heat to medium and simmer for 20 minutes. Stir in the chili and salt and pepper to taste. Keep warm or let cool to room temperature.
• Prepare the grill and let it burn down to medium coals. Season the flank steak with salt, pepper, 1 tsp. of the oregano, and brush with 1 Tbs. of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat. Transfer to a cutting board, drizzle with another 1 Tbs. of olive oil, and crumble the remaining 1/2-tsp. oregano over the top. Let rest for about 5 minutes.
• Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within. Carve the meat on the diagonal into thin slices and arrange on a platter or plates. Top each slice of grilled bread with about 1/4-cup of the roasted peppers in sauce and arrange next to the meat. (Reserve any remaining peppers for another use.)
• Gather all the meat juices (make an effort to scrape the meat juices off the carving board, too) into a small bowl and whisk in the vinegar and the remaining 1 Tbs. olive oil. Drizzle over each portion. Serve immediately.

FLANK STEAK WITH CILANTRO PESTO

Steps:

• Whisk first six ingredients together. Place the steak in a large zip type plastic bag and pour in the marinade. Marinate for 8-24 hours in the refrigerator.
• To make the pesto, place the first 9 ingredients in a blender.
• Turn on the blender and slowly pour in the oil. Puree until smooth. Add more oil if necessary.
• Season the pesto with salt and pepper. Set aside or store in refrigerator. Bring to room temperature before using.
• To cook the steak, heat or prepare your grill (or broiler). Once hot, grill the steak about 6 minutes per side.
• Allow meat to rest 10 minutes before slicing on the bias.
• Drizzle pesto on top and serve.

LEMON BASIL PESTO FLAT IRON STEAK

Steps:

• Chop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the Parmesan cheese, lemon juice, and red pepper flakes into the food processor, and pulse until blended. Season to taste with salt and pepper.
• Rub the flat iron steaks with 2 cloves minced garlic, season to taste with salt and pepper, then set aside. Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Grill the steaks to desired degree of doneness on preheated grill, about 4 minutes per side for medium. Baste the steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto.

GRILLED FLANK STEAK

Steps:

• In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a shallow dish; add the beef. Turn to coat; refrigerate, covered, for up to 24 hours, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill flank steak, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a skillet, cook vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables.

GRILLED PEPPERED STEAKS

Steps:

• In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.