Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets
Jennifer Olvera
AUG 24, 2013
2:50 PM
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Vibrant pesto, made from pistachios and mint, is a lively companion for grilled flank steak and sweet, roasted beets. [Photograph: Jennifer Olvera]

Offering an update on traditional pesto, this minty rendition finishes marinated, grilled flank steak and is served with roasted golden beets.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

GRILLED FLANK STEAK WITH PISTACHIO-MINT PESTO AND ROASTED BEETS
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About This Recipe
YIELD:
serves 4
ACTIVE TIME:
25 minutes
TOTAL TIME:
5 hours
SPECIAL EQUIPMENT:
grill, food processor, foil
THIS RECIPE APPEARS IN:
Sunday Supper: Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets
Ingredients
For the Steak:
2 pounds flank steak
2 tablespoons red wine vinegar
1 cup plus 2 tablespoons olive oil, divided use
3 cloves garlic, divided use
1 medium yellow onion, roughly chopped
1 tablespoon chopped oregano
Kosher salt
Fresh-cracked black pepper

For the Pesto:
1/4 cup shelled, roasted pistachios
Juice of 1 lemon
3 tablespoons chopped mint, plus more for garnishing
2 tablespoons chopped flat-leaf parsley, plus more for garnishing
1/4 teaspoon crushed red pepper
1/2 cup finely grated Parmesan cheese, plus more for garnishing

For the Beets:
2 pounds beets, preferably golden, scrubbed and cut into even wedges
Procedures
1
For the Steak: 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. Place in the refrigerator to marinate for at least 4 hours and up to 1 day.

2
For the Pesto: Roughly chop toasted pistachios in a 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. Transfer to a bowl and stir in cheese. Adjust seasonings if needed. Reserve in refrigerator until ready to use.

3
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. Place on top of a baking sheet and transfer to the oven to roast until tender when pierced with a fork, about 1 hour. Remove from oven and let cool. Peel skins and discard. Chop beets into smaller wedges.

4
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. Remove from grill and let rest 5 minutes before slicing thinly against the grain.

5
Serve meat with pesto and beets (either at room temperature or warmed through). Garnish with additional mint, parsley and coarsely grated Parmesan.

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