Grilled Flank Steak With Red Pepper Pesto

• For the steak
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 1 garlic clove, crushed (to taste)
• salt
• fresh ground black pepper (to taste)
• 1 1/3 lbs flank steaks
• For the red pepper pesto
• 1 tablespoon olive oil
• 1 large red bell pepper, seeded and finely chopped
• 1 shallot, minced
• 1 garlic clove, crushed
• 1/8 teaspoon salt
• fresh ground black pepper, to taste
• 1 cup roasted red pepper, chopped
• 1 tablespoon balsamic vinegar
• 20 basil leaves, chopped
• 1/4 cup pine nuts, toasted, chopped

1. Mix the oil, vinegar, garlic, salt and pepper together, and brush the mixture on the flank steak. Cover and refrigerate for 1 hour or overnight.
2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the raw red pepper, shallot, and garlic and season with salt and pepper. Cook until the peppers soften, about 5 minutes.
3. Add the roasted red peppers and vinegar and cook for 5 minutes more.
4. Remove from heat, cool and stir in the basil and the pine nuts.(this can be stored in the refrigerator for up to 1 week. It should be served at room temperature.).
5. Preheat the grill to high heat.
6. Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes before slicing.
7. Slice the steak on the bias and serve it with the red pepper pesto.
8. For an Asian twist: Substitute 1 tablespoons soy sauce for the balsamic vinegar. Also, add 1 tsp.minced ginger and Dijon mustard to the marinade.

olive oil, balsamic vinegar, garlic, salt, fresh ground black pepper, flank steaks, red pepper, olive oil, red bell pepper, shallot, garlic, salt, fresh ground black pepper, red pepper, balsamic vinegar, basil, pine nuts

Taken from www.food.com/recipe/grilled-flank-steak-with-red-pepper-pesto-231583 (may not work)