Flank Steak Walnut Parsley Pesto with Garlic Infused Olive Recipe

Prep time: 30 minutes Cook time: 35 minutesINGREDIENTS:

Pesto:-1 cup chopped parsley
-1/4 cup Sonoma Farm Garlic Infused Extra Virgin Olive Oil
-1/2 cup shelled walnuts, about 1 3/4 ounces
-1/4 cup grated Parmesan
-1/4 teaspoon salt
-1 1/2 to 1 3/4 pounds flank steak
-Salt and black pepper
-Lemon wedges to serve

METHOD:

1.Start by making the pesto. Put the parsley, cheese, salt and walnuts into a food processor. Pulse to combine. Turn the machine on again and slowly pour in the garlic olive oil Reserve.

2. Place heavy duty plastic wrap (or two layers of plastic wrap) on a large work surface and place the flank steak on it. Cover with more plastic wrap. Using a rubber mallet, the flat side of a meat mallet or an empty wine bottle, pound the flank steak until it is 1/2 inch thick or thinner. Flip the meat from time to time to pound everything evenly. Once the meat is as thin as you want it, if you have a meat mallet with a tenderizing side (the pointy side), remove the plastic wrap and pound this on both sides for a minute or two. If you don’t have a meat mallet, you can skip this step.

3. Look at your steak: You will be rolling it up with the grain of the meat facing side to side. You do this because when you slice it later, the beef will be more tender when you cut across the grain. Arrange the meat until the grain faces side to side, and if it is not squarish or rectangular, cut it to fit. Sprinkle on some salt and black pepper.

4. Spread a thin layer of pesto on the meat, leaving about 1/2 inch free on all sides of the meat. Preheat the oven to 350°F.

5. Carefully roll  the flank steak up tightly, as you would a carpet. steak. Tie off the meat with 6 to 8 lengths of string, each about an inch or so apart. Sear the tied flank steak in the pan. You want to quickly brown the surface, not cook the inside.

6. Put in a roasting pan on a rack, seam side down. If you don’t have a rack, improvise with celery stalks. Roast this for 20-25 minutes, or until the interior of the meat is 130°F. (Note that the ends will be far hotter than the center — so always test the temperature from the center)

7. Remove the meat from the oven and let it rest for 10 minutes before slicing. Slice so each serving is wrapped in string. You can either let everyone cut their own string at the table, or cut it yourself and secure with toothpicks if you want. Serve with lemon wedges to add a little tartness to the dish.

Sonoma Farm
Oct 2012