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      Father’s Day Flank Steak with Pesto

      Arugula Pesto

      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

      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.

      Marinated Flank Steak with Arugula Pesto

      Marinated Flank Steak with Arugula Pesto

      Grilled Marinated Flank Steak

      Yield: Serves 8
      Author: Hamilton Beach Test Kitchen
      Marinated-Flank-Steak-with-Arugula-Pesto-7-683x1024-1

      Ingredients

      • 1/2 cup honey
      • 1/2 cup vegetable oil
      • 1/3 cup low sodium soy sauce
      • 1 teaspoon ground ginger
      • 1 teaspoon dried red pepper flakes
      • 1 clove garlic, minced
      • 1 (2 pound) flank steak
      • 1 large sweet onion, cut into 1/2-inch pieces

      Instructions

      1. 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.
      2. Pour marinade into bag; seal. Refrigerate several hours or overnight, turning bag over once.
      3. Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
      4. Drain meat and onions; discard marinade.
      5. 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.

      Arugula Pesto

      Author: Hamilton Beach Test Kitchen
      individual-artisan-pesto-arugula-pesto-6-1

      Ingredients

      • 1 cup fresh arugula leaves
      • 1/4 cup macadamia nuts
      • 1/4 cup olive oil
      • 1/4 cup grated Parmesan cheese
      • 1 garlic clove
      • 1/8 teaspoon salt

      Instructions

      1. In food chopper bowl, add arugula, macadamia nuts, olive oil, Parmesan cheese, garlic and salt.
      2. Cover and blend until almost pureed.

      Stack & Press 3 Cup Glass Bowl Chopper

      Simply stack & press to chop ingredients using the Stack & Press™ 3 Cup Glass Bowl Chopper. 

      Grilled Flank Steak with Pesto

      Other Father's Day recipes to make for dear old dad:

      https://blog.hamiltonbeach.com/slow-cooker-bacon-cheeseburger-meatloaf/

      https://blog.hamiltonbeach.com/buffalo-chicken-sliders-with-blue-cheese-slaw/

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