Flank Steak with Walnut Pesto
|Basil leaves||20 Large|
|Walnuts||1⁄4 Cup (4 tbs)|
|Freshly grated pecorino cheese||3 Tablespoon|
|Garlic||5 Clove (25 gm), 4 whole and 1 crushed|
|Extra virgin olive oil||6 Tablespoon|
|Freshly ground black pepper||To Taste|
|Flank steak||1 Pound|
1. Put the basil, walnuts, cheese and 4 whole garlic cloves in a mortar and pound until a paste, or put in a food processor and process until a paste. Transfer to a bowl and whip in 4 to 5 tablespoons olive oil, salt, and pepper.
2. In a skillet, heat 1 tablespoon olive oil over high heat with the crushed garlic clove. As the garlic begins to turn light brown, remove and discard. Add the steaks and cook for 1 to 2 minutes per side for rare and transfer to a serving platter. Cover with the pesto and serve.