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Flank Steak with Walnut Pesto Recipe

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.

Summary

Preparation Time15 MinCooking Time5 Min

Ready In20 MinDifficulty LevelVery Easy

Health IndexJust EnjoyServings4

CuisineItalianCourseMain Dish

TasteMeatyFeelRich

MethodSauteMain IngredientMeat

Recipe 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.

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

Nutrition Facts

Serving size

Calories 500 Calories from Fat 351

% Daily Value*

Total Fat 37 g57.5%

Saturated Fat 6.9 g34.6%

Trans Fat 0 g

Cholesterol 44.6 mg14.9%

Sodium 608.7 mg25.4%

Total Carbohydrates 3 g1.1%

Dietary Fiber 0.7 g2.8%

Sugars 0.2 g

Protein 29 g58.8%

Vitamin A 5.3% Vitamin C 5%

Calcium 17.3% Iron 8.4%

*Based on a 2000 Calorie diet

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.