What would dad like more than to spend a little quiet time time by the grill with an ice-cold beer in hand on Father’s Day? Let dad handle the flank steak (refilling his beer as needed, of course) while everyone else helps set the table and makes a flavorful arugula pesto to serve with the meat.
Arugula pesto is a take on classic basil pesto. Combine arugula, macadamia nuts, olive oil, grated parmesan cheese, garlic and salt in the food chopper. The bright green pesto adds color and is a fresh, zesty complement to the grilled flank steak. Serve pesto-topped flank steak alongside a bright salad and dad’s drink of choice for the perfect Father’s Day meal.
Grilled Marinated Flank Steak
Ingredients
Instructions
- Stir honey, oil, soy sauce, ginger, red pepper flakes and garlic in a medium bowl. Place flank steak and sliced onion in a large plastic zipper bag.
- Pour marinade into bag; seal. Refrigerate several hours or overnight, turning bag over once.
- Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
- Drain meat and onions; discard marinade.
- Grill meat and onions covered 7 to 8 minutes on each side. Meat will be medium-rare (125°F to 130°F) to medium (131°F to 140°F) doneness. Let meat stand 10 minutes before slicing.
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