Grilled Flank Steak With Red Pepper Pesto

READY IN: 35mins

Time to drag out the BBQ and fire it up, along with the wine coolers! This is delish! What a great way to celebrate a summer get-together, pool party, or just to have the family together!

Top Review by Kittencalrecipezazz

Really the red pepper pesto alone deserves more than 5 stars, I used my recipe#293095 and reduced the basil only slightly, and I have to say I used my own marinade for the flank steak, the pesto paired up wonderful with the steak, thank you for a wonderful long weekend dinner that my family enjoyed very much!

Ingredients Nutrition


  1. Mix the oil, vinegar, garlic, salt and pepper together, and brush the mixture on the flank steak. Cover and refrigerate for 1 hour or overnight.
  2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the raw red pepper, shallot, and garlic and season with salt and pepper. Cook until the peppers soften, about 5 minutes.
  3. Add the roasted red peppers and vinegar and cook for 5 minutes more.
  4. Remove from heat, cool and stir in the basil and the pine nuts.(this can be stored in the refrigerator for up to 1 week. It should be served at room temperature.).
  5. Preheat the grill to high heat.
  6. Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes before slicing.
  7. Slice the steak on the bias and serve it with the red pepper pesto.
  8. For an Asian twist: Substitute 1 tablespoons soy sauce for the balsamic vinegar. Also, add 1 tsp.minced ginger and Dijon mustard to the marinade.

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