Red Pepper Pesto Flank Steak
Parmesan Polenta and Asparagus
Wine Recommendation
Gabbiano Chianti
Ingredients
- 1½ lb flank steak, trimmed
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ cup roasted red peppers
- 1 (6.5-oz) jar pesto
Instructions
- Preheat grill or grill pan to high heat. Pound steak to ½-inch thickness between plastic wrap using 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
- ¾ cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat broiler. Toss together asparagus, 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 in a large saucepan 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 |
321
|
285
|
606
|
| Fat (g) | 23 | 10 | 33 |
| Sat. Fat (g) | 5 | 4 | 9 |
| Protein (g) | 26 | 8 | 34 |
| Carb (g) | 3 | 42 | 45 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 569 | 379 | 948 |
| T. Sugs (g) | 0 | 3 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
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