Grilled Pesto Red Bell Peppers Food
GRILLED FLANK STEAK WITH RED PEPPER PESTO
Time to drag out the BBQ and fire it up, along with the wine coolers! This is delish! What a great way to celebrate a summer get-together, pool party, or just to have the family together!
Provided by FLUFFSTER
Categories Peppers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Add the roasted red peppers and vinegar and cook for 5 minutes more.
- 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.).
- Preheat the grill to high heat.
- 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.
- Slice the steak on the bias and serve it with the red pepper pesto.
- 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.
Nutrition Facts : Calories 421.9, Fat 28.7, SaturatedFat 7.1, Cholesterol 62, Sodium 636, Carbohydrate 6.8, Fiber 2.1, Sugar 2.1, Protein 34.5
GRILLED PESTO RED BELL PEPPERS
Make and share this Grilled Pesto Red Bell Peppers recipe from Food.com.
Provided by LynnL
Categories Peppers
Time 18m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut peppers in half lengthways Scrape out and discard the cores and seeds. Drizzle olive oil, season with salt and pepper and add a few slivers of garlic into the cavity of each pepper.
- Preheat the grill to 375°F/200°C or medium high heat.
- Place the peppers on the grill, cavity side up, until charred (approximately 3 minutes).
- Add a spoonful of pesto into each of the peppers and slices of Boccocini cheese.
- Continue to cook peppers until cheese is melted (approximately 3 minutes).
Nutrition Facts : Calories 207.3, Fat 16.4, SaturatedFat 6.5, Cholesterol 33.6, Sodium 269.8, Carbohydrate 4.8, Fiber 1.3, Sugar 3, Protein 10.1
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