Grilled Flank Steak w/ Spinach Pesto
I cannot even believe it’s already back-to-school time! Is it just me or is back-to-school getting earlier and earlier each year? Many of you have been back for weeks already, some are just starting, and if you’re one of the lucky ones, we still have a couple more weeks to hang onto summer. Either way, we’re all in that back-to-school mindset with crazy busy schedules, running around and just trying to figure out how to transition from slow summers to fall.
Having said that, we’re always in need of quick and easy dinners and while it’s still summer weather let’s take advantage of it! Today I’m showing you how to make a Grilled Flank Steak w/ Spinach Pesto and you’re gonna love it! If you love this recipe you’ll also love my Grilled Filet Mignon!
The most important part of a great piece of steak is a great piece of steak! You don’t need to do anything fancy to it if it’s high quality meat. Let the meat speak for itself. Spend the extra couple bucks to get the best of the best and you’ll notice the difference.
Grilling steak is one of my favorite, elevated meals to make.
And why not make it extra special with some homemade pesto! It truly takes this simple dish to the next level. You can even make the pesto ahead of time and keep it in the fridge or freezer until ready to use.
Grilled Flank Steak w/ Spinach Pesto
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Grilling
- Cuisine: American
Description
This Grilled Flank Steak w/ Spinach Pesto is a quick and easy dish the whole family will love.
Ingredients
- 2 pounds flank steak
- olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Spinach Pesto
- 3 cups spinach (can also use basil, arugula or any greens!)
- 1 clove garlic
- 1/3 cup pine nuts
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon salt
- pinch pepper
- 1/2 cup olive oil
- 1/2 lemon
Instructions
For the Flank Steak
- Preheat the grill or a grill pan over medium/high heat. Brush both sides of the steak with olive oil and sprinkle evenly with salt and pepper on both sides.
- Grill for 3-4 minutes on each side, then pull off the heat and let rest for 10 minutes. Slice steak against the grain and top with spinach pesto.
For the Spinach Pesto
- In the bowl of a food processor or blender add the spinach, garlic, pine nuts, cheese, salt and pepper and pulse until well combined, but not totally smooth. Slowly drizzle in the olive oil while pulsing. Add lemon juice, salt and pepper to taste.
Notes
- Pesto can be made ahead of time and kept in the fridge for 7-10 days or frozen for 3 months.
