Flank Steak With Cilantro Pesto

This can be either grilled on the bbq, or a Foreman grill, or broiled in the oven. Pesto can be made a day ahead and stored in refrigerator. Steak needs to marinate for at least 8 hours, up to 24 hours (not included in cooking time).

• Ready In: 55 mins
• Serves: 4

Ingredients

• Marinade

• 2  tablespoons olive oil
• 1⁄4 cup mirin
• 2  tablespoons garlic, chopped
• 2  tablespoons  herbes de provence
• 1⁄4 cup soy sauce
• 1⁄4 cup water
• 1 1⁄2 lbs  flank steaks

• Cilantro Pesto

• 1⁄2 cup fresh cilantro leaves
• 1⁄4 cup fresh Italian parsley
• 1  shallot
• 1  garlic clove
• 2  tablespoons  fresh grated ginger
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon red pepper flakes (more or less according to taste)
• 1  tablespoon soy sauce
• 1  tablespoon lemon juice
• 1⁄4 cup  vegetable oil
•  salt and pepper

Directions

1. 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.
2. To make the pesto, place the first 9 ingredients in a blender.
3. Turn on the blender and slowly pour in the oil. Puree until smooth. Add more oil if necessary.
4. Season the pesto with salt and pepper. Set aside or store in refrigerator. Bring to room temperature before using.
5. To cook the steak, heat or prepare your grill (or broiler). Once hot, grill the steak about 6 minutes per side.
6. Allow meat to rest 10 minutes before slicing on the bias.
7. Drizzle pesto on top and serve.