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Flank Steak Mixed Grill with Pesto + Corn on Cob

Active Time: 30 minutes
Total Time: 30 minutes
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Why we love it:

Mixed Grill usually refers to multiple meats served on a platter with sides. We love it because it’s very easy to serve a crowd and in the summer, there’s nothing better than piling dinner onto the grates all at once and getting your BBQ on. We’ve updated and simplified this for a weeknight to include grilled veggies and just one type of meat. And, we’ve provided indoor instructions too. But see the substitutions for ideas on creating a true mixed grill of meats and seafood if you have time or are feeding a crowd.


  • 114 pounds Flank Steak
  • 4 Tablespoons Balsamic Vinegar
  • 1 teaspoon Honey
  • 2 teaspoons Kosher Salt (divided)
  • 34 bunch Basil
  • 1 Tablespoon Pine Nuts
  • 2 Tablespoons Parmesan Cheese
  • 1 clove Garlic
  • 12 cup Extra Virgin Olive Oil
  • 34 Red Onion (if you didn’t make the Peperonata recipe which uses the rest of the onion, just use a whole onion here)
  • 1 pound Yellow Summer Squash
  • 4 ears Corn
  • 12 teaspoon Black Pepper (to taste)

Cooking Instructions

  • 1. STEAK

    If cooking the steak right away, slice the flank steak in half lengthwise, along the grain to make skinner pieces. These will marinate more quickly. If letting it sit overnight or longer, you don’t have to do this.

    In a glass dish, add the balsamic vinegar, honey, and half of the salt. Stir to combine. Place the steak in, turn it over once or twice to coat. And let it sit for about 10 minutes.

    It can marinate at room temperature for up to 3 hours. If going longer than that, cover it and place in the fridge.


    Use broil, if you’re cooking inside. Or use the BBQ grill for this one! It was made for it. A third option is to use a grill pan on the stovetop but we find it’s messier and more work than a sheet pan and broil setting.

  • 3. PESTO

    Remove the basil leaves and tender stems from the bunch. Run under water and shake most of the excess off. Tear or chop once or twice into smaller pieces.

    In a blender or food processor, place 1 tablespoon pine nuts. Add 2 Tablespoons parmesan cheese, 1 garlic clove and a pinch of salt, then pulse until finely ground, about 1 minute. Add the basil and with the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute.

    Taste the pesto and consider adding another pinch of salt or a tiny splash cider vinegar or lemon juice if it seems to need a boost.


    Slice the onion in half. Then into thick wedges, slicing not into half-moons but the other way, “french cut.” You should get about 8 slices. Toss in a bowl.

    Slice the zucchini on a bias in oblong slices about ⅓” thick. Add to the onion.

    Drizzle with 1 teaspoon of olive oil and a ½ teaspoon of salt. Toss to coat.

  • 5. CORN

    Shuck the corn.

  • 6. BBQ GRILL

    If using a BBQ, add the steak to the grill over medium flames, and cook for about 7 minutes on each side. This will vary greatly depending on the thickness of your flank steak and how well done you like it. You’re looking for a deeply browned crust and a pink center. Medium rare is excellent for flank steak.

    When done, remove the steak to a cutting board. Add a generous turn of freshly cracked black pepper. Let it rest for 5 minutes.

    Add the onions and zucchini to the grill during this time. Cook them until softened but not squishy, and when they have browned grill marks. When done, remove to a platter.

    Add the bare corn at the same time as the zucchini and cook for about 4 minutes total, rolling occasionally to get each side. If you have corn from the grocery store that isn’t incredible quality, just cook it a little longer. (No shame in it! Less than freshly picked corn just needs more time to cook so the sugars release).

  • 7. BROILED

    If using a broiler in the oven - place the steak on an unlined baking sheet and place it under the flame. Let it “sear” for about 8 minutes, then flip. Sear the other side for about 6 minutes until it’s medium rare. If it gets too browned but not cooked during this time, you can move it to a lower rack away from the flame. When done, remove and let it rest while the zucchini cooks.

    Toss the zucchini and onions on a separate baking sheet. Place the shucked corn on the side of the pan. When the steak is done, place them under the broiler and cook for about 4-5 minutes, flipping over once if desired, until they’re soft but not squishy, and a little caramelized.

    If you have corn from the grocery store that isn’t incredible quality, just cook it a little longer. (No shame in it! Less than freshly picked corn just needs more time to cook so the sugars release).

  • 8. SERVING

    Serve a dollop of pesto and top it with the warm vegetables. Roll the corn in butter and salt, or not - as desired. Slice the steak into thin slices on an extreme angle. With flank steak, it’s very important to slice against the grain and holding your knife on a 45 degree angle from the cutting board. This will make the meat taste very tender

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    omit cheese in pesto, perhaps add a teaspoon of nutritional yeast
    Use pecorino from sheep’s milk
  • PALEO:
    omit corn and the nuts in the pesto. Consider adding another vegetable like mushrooms, cauliflower steaks or sweet potatoes (which are awesome when BBQd!)
    omit pine nuts, consider adding sunflower seeds
    walnuts, almonds, or cashews are all delicious in pesto too
  • BEEF:
    chicken breast or legs are nice. Salmon filets. Shrimp skewers. Pork chops. All work very well with this marinade and preparation. Adjust cooking time accordingly
    add a chicken breast, shrimp or sausage while cooking for variety
  • PESTO:
    served with hummus, tzatziki, or romesco sauce would be great too, if you have something already made, go for it!
    this is available only in the summer and isn’t widely stocked, so any zucchini is ok

Prep Ahead & Use It Up

  1. Make the pesto – it’s great in the fridge for a week, though press some plastic wrap or wax paper to the surface then seal it because it will oxidize and turn a little brown (ok to eat if brown though!)
  2. Marinate steak for up to 36 hours in the fridge if you prefer
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