1. Place flank steak in a shallow dish. Combine the balsamic, oil, honey, garlic, salt and pepper in a small bowl and pour over the steak. Cover with plastic wrap and marinate in the fridge for at least 2 hours.
2. Remove steak from the fridge 30 minutes before cooking. Once the steak is close to room temperature, heat 1 teaspoon olive oil in a skillet over medium-high heat. Add steak and cook for 4-5 minutes per side, or until desired doneness. Transfer to a cutting board and rest for 10 minutes.
3. While the steak rests, place the pesto ingredients in a food processor and process until smooth.
4. Slice the steak and place on a platter. Top with pesto and serve.
Pan-Seared Flank Steak with Blue Cheese Pesto
Serves 2-3
All you need:
1 1/2 pounds flank steak, trimmed
2 teaspoons balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon honey
2 garlic cloves, minced
Salt and pepper, to taste
Pesto
1 cup baby arugula (one handful)
2 peeled garlic cloves
1/4 cup toasted pinenuts
1/4 cup blue cheese
Juice of 1 lemon
1/3 cup olive oil
Salt and pepper, to taste
All you do:
1. Place flank steak in a shallow dish. Combine the balsamic, oil, honey, garlic, salt and pepper in a small bowl and pour over the steak. Cover with plastic wrap and marinate in the fridge for at least 2 hours.
2. Remove steak from the fridge 30 minutes before cooking. Once the steak is close to room temperature, heat 1 teaspoon olive oil in a skillet over medium-high heat. Add steak and cook for 4-5 minutes per side, or until desired doneness. Transfer to a cutting board and rest for 10 minutes.
3. While the steak rests, place the pesto ingredients in a food processor and process until smooth.
4. Slice the steak and place on a platter. Top with pesto and serve.