Skip to Content

Pesto Marinated Flank Steak

As many of you know, I just went through a kitchen remodel.  Everything but the back splash was finished about a month ago and I was having a great time cooking in my new kitchen.  But then……my beautiful cook top decided that it wasn’t going to work.  I mean, seriously?  How does a brand new cook top stop working??

I’m thinking it would take just a day or so to get someone out to fix it, but no, I have to wait EIGHT DAYS!  REALLY?!  Yes, really.  So meanwhile, as I’m waiting until next Wednesday, I’m trying to figure out things to cook that don’t require a cook top.  But of course, since I can’t, I want to make everything on the cook top.

Thankfully, it’s summer and the weather has been pretty decent so grilling is a great option while my cook top’s out of commission.  Yesterday, I put together this quick pesto marinade and let a flank steak soak in it for several hours.  It turned out so tender and flavorful.  To make the marinade, I started with prepared pesto and then added just a little balsamic vinegar.  The acid from the vinegar helps to tenderize the steak and adds just a little tang.  We also grilled up some peppers and onions that I tossed with olive oil and balsamic vinegar.  They were also quite delish!

Pesto Marinated Flank Steak

  • 1 (2lb) flank steak
  • 1/2 cup prepared pesto
  • 3 tbsp balsamic vinegar

Poke steak all over on both sides with a fork.  This will allow marinade to get into the meat as well as helping to tenderize the meat.

Place steak in a zip-loc bag.

In a small bowl, mix together pesto and vinegar.

Pour marinade into bag and seal.  Make sure the steak is well coated by the marinade.

Refrigerate and let steak marinade for at least 1 hour and up to 8 hours.  The longer it sits, the better it will get.

Heat grill to high heat.

Grill steak for 7-9 minutes per side.

Remove steak from grill, cover loosely with foil and let rest for 10 minutes.

Slice steak across the grain into thin slices.