Flank Steak with Sun-Dried Tomato & Parsley Pesto

I love the flavor of sun-dried tomatoes and wanted to try to use it in a pesto. I thought it would be perfect to pair with fresh herbs, served over steak. The pesto came out so good and the dish tasted really fresh. I served it with roasted fingerling potatoes and mushrooms.

Flank Steak with Sun-Dried Tomato & Parsley Pesto
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
for the steak:
1 flank steak
2 teaspoons white balsamic vinegar
1/4 cup olive oil
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
2 tablespoons steak seasonings
2 teaspoons water
for the pesto:
3 tablespoons sundried tomatoes
1 teaspoon sundried tomato oil from the jar
1 bunch parsley
2 teaspoons white balsamic vinegar
1/4 cup olive oil
pinch red pepper flakes
1 garlic clove, minced

For the steak: combine all ingredients and whisk together to make marinade. Let steak marinate for at least 30 minutes on the counter. Heat grill pan to med hi heat. Cook flank steak 5 to 7 minutes per side depending on how you would like it cooked. I cooked mine for 7 minutes because it was pretty big and it came out medium. Once finished, let the meat rest for at least 5 minutes before slicing against the grain.

For the pesto: Combine all ingredients in a food processor and pulse until blended.



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