Grilled flank steak with tomato pesto

By [e-mail]

Ingredients

• 1 tbsp Dijon mustard
• 2 tbsp soy sauce
• 1 tsp chopped fresh rosemary
• 1/2 tsp chili powder
• 2 tbsp vegetable oil
• 1/2 lb flank steak
• ROASTED TOMATO PESTO
• 2 cups cherry tomatoes cut in half
• 1/2 cup olive oil
• Salt and freshly ground pepper
• 1 tbsp chopped garlic
• 1/4 cup chopped parsley
• 1/4 cup chopped coriander or mint leaves
• 1/2 cup grated Parmesan

Preparation

Step 1

1 Combine Dijon, soy sauce, rosemary, chili powder and vegetable oil in a small bowl. Lay flank steak in a shallow dish and coat with marinade. Leave for 1 hour.
2 Preheat oven to 350°F
3 Toss tomatoes with 1 tbsp olive oil, reserving remainder, and season with salt and pepper. Spread on a baking sheet, flesh-side up. Bake for 10 to 12 minutes or until shrivelled but still juicy. Let cool for 5 minutes.
4 Add tomatoes to food processor along with garlic, parsley, coriander or mint and remaining olive oil. Whirl until chunky and season well with salt and pepper. Stir in Parmesan and reserve.
5 Preheat grill to high. Place the steak on grill and sear for 1 minute. Close lid and grill for 4 minutes. Turn over and grill for another 4 to
5 minutes or until medium-rare.
6 Let steak cool. Thinly slice against the grain and serve with tomato pesto.