Red Pepper Pesto Flank Steak
Creamy Parmesan Polenta and Asparagus
Wine Recommendation
Robert Mondavi Private Selection Cabernet Sauvignon
Ingredients
- 1 (1½-lb) flank steak
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ cup roasted red peppers
- 1 cup pesto
Instructions
- Preheat grill or grill pan to high heat. Pound steak to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Pat steak dry using paper towels; rub with oil, salt, and pepper.
- Grill steak 4 minutes per side or to desired doneness. Let stand 5 to 10 minutes before slicing across the grain.
- Meanwhile, process roasted peppers in a food processor until coarsely chopped; stir in pesto. Spoon over steak.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 1 Tbsp olive oil
- ¾ tsp pepper, divided
- 6 cups water
- ½ tsp salt
- 1½ cups instant polenta
- ¼ cup heavy cream
- ½ cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat broiler. Toss asparagus with oil and ¼ tsp pepper on a large rimmed baking sheet; spread in a single layer. Broil 5 to 7 minutes or until lightly charred and tender.
- Meanwhile, bring water and salt to a boil over medium-high heat; gradually whisk in polenta.
- Reduce heat to medium-low; simmer 5 to 10 minutes or until polenta is thickened, stirring occasionally. Stir in cream, cheese, and ½ tsp pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
362
|
239
|
601
|
| Fat (g) | 27 | 8 | 35 |
| Sat. Fat (g) | 6 | 4 | 10 |
| Protein (g) | 26 | 7 | 33 |
| Carb (g) | 4 | 36 | 40 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 670 | 318 | 988 |
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