Grilled Flank Steak with Pistachio Mint Pesto and Roasted Beets Recipe
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
Instructions
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