Grilled flank steak with red pepper pesto (recipe)

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Grilled flank steak with red pepper pesto (recipe)
NameGrilled flank steak with red pepper pesto
IngredientsOlive oil Garlic clove Salt Fresh ground black pepper Olive oil Red bell pepper Shallot Garlic clove Salt Fresh ground black pepper Basil leaves Pine nuts
Cooktime (in hours)0.333333333
Preptime (in hours)0.25
Totaltime (in hours)0.583333333
Keto friendlinessKeto friendly
Calories421.9
Fat28.7
Protein34.5
Carbohydrate6.8
Fiber2.1
Net carbohydrates4.7
Sugar2.1
Saturated fat7.1
Cholesterol (mg)62
Sodium636
Servings4
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Grilled flank steak with red pepper pesto (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

  1. Mix the oil, vinegar, garlic, salt and pepper together, and brush the mixture on the flank steak. Cover and refrigerate for 1 hour or overnight.
  2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the raw red pepper, shallot, and garlic and season with salt and pepper. Cook until the peppers soften, about 5 minutes.
  3. Add the roasted red peppers and vinegar and cook for 5 minutes more.
  4. Remove from heat, cool and stir in the basil and the pine nuts.(this can be stored in the refrigerator for up to 1 week. It should be served at room temperature..
  5. Preheat the grill to high heat.
  6. Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes before slicing.
  7. Slice the steak on the bias and serve it with the red pepper pesto.
  8. For an Asian twist: Substitute 1 tablespoons soy sauce for the balsamic vinegar. Also, add 1 tsp.minced ginger and Dijon mustard to the marinade.

    Food tags
    Vegetable, Meat, Southwestern U.S.,, Oven



Keto-meter rating
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Time:
Prep Time in Hours and Mins:35M

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Contributors: Prab R. Tumpati, MD