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Flank Steak With Walnut Pesto

This pungent pesto is made with walnuts, basil, and garlic and is spread over very thin pan-fried flank steaks. Although it's not necessary, it is nice to butterfly the flank to make it thinner. Have the butcher butterfly the steak or do it yourself by placing your hand on top of the piece of meat and cut through with a slicer, making sure that your hand does not stray in front of the cutting edge.
Ingredients
  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
  Salt To Taste
  Freshly ground black pepper To Taste
  Flank steak 1 Pound
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Feel: 
Meaty, Rich
Method: 
Saute
Ingredient: 
Meat
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes
Servings: 
4
Story
This recipe is an example of cucina rapida, quick cooking Italian-style. It's a recipe I use frequently when teaching cooking classes for people who seek fast and easy recipes with lots of flavor.
Subtitle: 
Flank Steak with Walnut Pesto

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2 Comments

shantihhh's picture
Clifford This sounds simply wonderful! Shanti/Mary-Anne
rcsbriskethouse's picture
RC's Brisket house and cateringRC's Keepin it real  Yes this does sound great i'll have to give it a shot myself