Grilled Flank Steak with Red Pepper Pesto

Fire up your grill for a smoky, tender main course with this Grilled Flank Steak with Red Pepper Pesto! Perfect for summer cookouts or an elevated weeknight dinner, this recipe pairs a richly seasoned, perfectly charred flank steak with a velvety red pepper pesto bursting with bold Mediterranean flavors. Made with roasted red peppers, fresh basil, Parmesan cheese, and toasty pine nuts, the pesto adds a vibrant, tangy-sweet contrast to the savory steak. Ready in just 35 minutes, this dish delivers an impressive balance of simplicity and sophistication. Serve it with a crisp salad, roasted veggies, or crusty bread for a complete, crowd-pleasing meal that's packed with protein and flavor.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound flank steak
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 garlic cloves
• 2 roasted red peppers (jarred or freshly roasted)
• 3 tablespoons pine nuts
• 0.25 cup Parmesan cheese (grated)
• 0.5 cup basil leaves
• 0.25 teaspoon red pepper flakes (optional)

Directions

Step 1

Preheat your grill to medium-high heat, ensuring the grates are clean and well-oiled to prevent sticking.

Step 2

Brush the flank steak with 1 tablespoon of olive oil, then season both sides with 1 teaspoon salt and 0.5 teaspoon black pepper. Let the steak rest at room temperature while you prepare the red pepper pesto.

Step 3

To make the red pepper pesto, add 2 roasted red peppers, 2 garlic cloves, 3 tablespoons of pine nuts, 0.25 cup grated Parmesan cheese, 0.5 cup basil leaves, 1 tablespoon lemon juice, and 1 tablespoon olive oil to a blender or food processor.

Step 4

Blend or process the mixture until smooth, scraping down the sides as needed. Add a pinch of red pepper flakes if you prefer some heat. Taste and adjust seasoning with salt and pepper, then set aside.

Step 5

Grill the flank steak for about 4-5 minutes per side (for medium-rare), or until it reaches your desired internal temperature. Use an instant-read thermometer for accuracy—130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Step 6

Remove the steak from the grill and let it rest for 5-10 minutes on a cutting board, tented loosely with aluminum foil. This allows the juices to redistribute.

Step 7

Slice the steak thinly against the grain to ensure tender pieces.

Step 8

Serve the grilled flank steak drizzled generously with the red pepper pesto. Optionally, garnish with additional basil leaves or a sprinkle of Parmesan cheese.

Nutrition Facts

Serving size	(798.9g)

Amount per serving	% Daily Value*
Calories	1843.3

Total Fat 126.6g	0%
Saturated Fat 39.1g	0%
Polyunsaturated Fat 14.1g
Cholesterol 460.4mg	0%
Sodium 5445.9mg	0%
Total Carbohydrate 21.8g	0%
Dietary Fiber 5.7g	0%
Total Sugars 9.7g
Protein 160.9g	0%

Vitamin D 18.1IU	0%
Calcium 733.3mg	0%
Iron 14.0mg	0%
Potassium 2065.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.9%

Protein: 34.4%

Carbs: 4.7%