Tangy Tomato Rubbed Steak

• 1 12 lbs flank steaks
• 1 teaspoon salt
• 12 teaspoon black pepper
• 12 cup prepared sun-dried tomato pesto
• 1 lime, zested and peeled

1. Pierce steak all over with fork and season with salt and pepper.
2. In a 1-gallon Ziploc, combine sun-dried tomato pesto, lime juice and zest.
3. Place steak in bag, seal and shake to coat meat with marinade.
4. Refrigerate 3 hours or overnight, turning bag frequently.
5. Heat broiler or grill.
6. Broil or grill meat for 10 minutes, turning once, or until a meat thermometer reads 140F for medium rare.
7. Sprinkle steak with salt and pepper to taste and drizzle with sun-dried tomato pesto, if desired.
8. Let meat stand for 10 minutes before slicing and serving.

flank steaks, salt, black pepper, tomato pesto, lime

Taken from www.food.com/recipe/tangy-tomato-rubbed-steak-134958 (may not work)