Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets

Name: Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 907 grams beets, preferably golden, scrubbed and cut into even wedges; 0 teaspoons crushed red pepper; 907 grams flank steak; 2 Tbsps chopped flat-leaf parsley, plus more for garnishing; 3 cloves garlic, divided use; 1 Juice of lemon; 4 servings Kosher salt; 3 Tbsps chopped mint, plus more for garnishing; 237 milliliters olive oil, divided use; 1 Tbsp chopped oregano; 118 milliliters finely grated Parmesan cheese, plus more for garnishing; 4 servings Fresh-cracked black pepper; 59 milliliters shelled, roasted pistachios; 2 Tbsps red wine vinegar; 1 medium yellow onion, roughly chopped

Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets might be just the main course you are searching for. One portion of this dish contains about 59g of protein, 24g of fat, and a total of 573 calories. This recipe serves 4. This recipe covers 41% of your daily requirements of vitamins and minerals. A mixture of olive oil, onion, flank steak, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes about 5 hours. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free and primal diet.

Instructions

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.

Ingredients you will need

Salt And Pepper

Flank Steak

Olive Oil

Marinade

Oregano

Vinegar

Garlic

Clove

Onion

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.

Ingredients you will need

Pistachio Nuts

Pesto

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Red Pepper

Olive Oil

Parsley

Clove

Garlic

Mint

Transfer to a bowl and stir in cheese. Adjust seasonings if needed. Reserve in refrigerator until ready to use.

Ingredients you will need

Seasoning

Cheese

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Beet

Equipment you will use

Aluminum Foil

Oven

Place on top of a baking sheet and transfer to the oven to roast until tender when pierced with a fork, about 1 hour.

Equipment you will use

Baking Sheet

Oven

Remove from oven and let cool. Peel skins and discard. Chop beets into smaller wedges.

Ingredients you will need

Beet

Equipment you will use

Oven

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.

Ingredients you will need

Marinade

Spread

Steak

Cooking Oil

Equipment you will use

Kitchen Thermometer

Grill

Remove from grill and let rest 5 minutes before slicing thinly against the grain.

Ingredients you will need

Grains

Equipment you will use

Grill

Serve meat with pesto and beets (either at room temperature or warmed through).

Ingredients you will need

Beet

Pesto

Meat

Garnish with additional mint, parsley and coarsely grated Parmesan.

Ingredients you will need

Parmesan

Parsley

Mint

Equipment

Ingredients

Servings:

907grams

beets, preferably golden, scrubbed and cut into even wedges 0teaspoons

crushed red pepper 907grams

flank steak 2Tbsps

chopped flat-leaf parsley, plus more for garnishing 3cloves

garlic, divided use 1

Juice of lemon 4servings

Kosher salt 3Tbsps

chopped mint, plus more for garnishing 237milliliters

olive oil, divided use 1Tbsp

chopped oregano 118milliliters

finely grated Parmesan cheese, plus more for garnishing 4servings

Fresh-cracked black pepper 59milliliters

shelled, roasted pistachios 2Tbsps

red wine vinegar 1medium

yellow onion, roughly chopped

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Four Brix Winery Paso Robles Sangiovese, Cab, Merlot "Scosso" Blend. It has 5 out of 5 stars and a bottle costs about 40 dollars.