I really liked this recipe because of the pesto. I meant the steak was good - but it's grilled flank steak. What was awesome was the pesto. I doubled the batch based on a couple of other people's comments and was happy that I did!
Enjoyed the bright flavors in the pesto, but would make it creamier next time, and make a double batch! The zesty flavors were a great contrast to savory grilled steak. Paired with a Cabernet Franc wine.
Excellent and simple way to serve grilled flank steak. The sauce is simple and quite good, though I think it's a stretch to call it a pesto. If anything it's closer to a riff on Middle Eastern yogurt coriander sauces. For a 1 lb. flank steak, I'd go 5 minutes per side, uncovered, with coals at high heat. For something closer to 2 lb.s consider 7 minutes per side, uncovered, high heat.
I'm not so much a fan of red meat, but my poor husband gets tired of chicken so I made this for him. We both love cilantro, and we both love pesto, so this was a hit at our house. I even liked the meat; Sliced super-thin and and covered in pesto, it was really good!