Basil Pesto Flank Steak

I believe that a good flank steak is one of my favorite beef cuts. Correctly grilled it tastes better than any filet to me.

Here it is basted and served with a delicious basil pesto. I served it with a mixed green salad, grilled corn on the cob and orzo pasta. We also mixed the pesto with the orzo.

This is an outstanding dinner for any weeknight or to share with friends. Enjoy.

Ingredients:

* 4 cloves garlic
* 2 cups packed fresh basil leaves
* 1/3 cup pine nuts
* 1/2 cup extra-virgin olive oil
* 1/2 cup freshly grated Parmesan cheese
* 1 1/2 tablespoons fresh lemon juice

* 1 flank steaks (from Snow Creek Ranch)
* 2 large cloves garlic, minced
* salt and pepper to taste

Directions:

Chop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the Parmesan cheese into the food processor, and pulse until blended. Season to taste with salt and pepper.

Rub the flank steak with 2 cloves minced garlic, season to taste with salt and pepper, then set aside. Preheat an outdoor grill for high heat and lightly oil grate.
Grill the steak to desired degree of doneness on preheated grill, about 4 minutes per side. Baste the steak occasionally with a little of the pesto sauce. Let rest 10 minutes before cutting. Serve topped with the remaining pesto.