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      Good Life, Good Food: Chef Bud and Flank Steak with Jalapeno Pesto

      Flank Steak with Jalapeno Pesto


      1 1/2 lb Beef Flank Steak

      1 Tblspn McCormick Garlic Powder

      1 tsp McCormick Smoked Paprika

      1 tsp kosher salt

      1 tsp McCormick coarse black pepper

      1/4 C extra virgin olive oil

      Jalapeno Pesto

      1/3 C pine nuts

      1 bunch cilantro

      1 bunch parsley

      3 Tblspn garlic

      1 ea jalapeno, seeds and membranes

      1/2 C shredded parmesan cheese

      1/2 ea lemon, juiced

      1/2 C extra virgin olive oil

      Kosher salt to taste


      Combine all the garlic powder, smoked paprika, coarse black pepper and kosher salt together, mixing well. Brush flank steak with extra virgin olive oil, and rub steak with mixture. Let sit at room temperature while grill heats to medium high.

      For the jalapeno pesto, in a food processer blend the pine nuts, parsley, cilantro, garlic, jalapeno and parm cheese until coarsely chopped. Add salt and lemon and pulse a few times. While the processer is running on low slowly stream in the olive oil until incorporated. Taste and add salt as needed. This pesto freezes well, for future use.

      Grill Flank steak to desired doneness, a nice medium to medium well is optimal. Let rest for 5 minutes before serving or slicing for sandwich. Top with jalapeno pesto in either application, and enjoy fresh grilled beef with the incredible freshness of the pesto. A great way to celebrate spring and the return of grilling season. Enjoy!