Flank Steak Mixed Grill with Pesto + Corn on Cob
Why we love it:
- 11⁄4 pounds Flank Steak
- 4 Tablespoons Balsamic Vinegar
- 1 teaspoon Honey
- 2 teaspoons Kosher Salt (divided)
- 3⁄4 bunch Basil
- 1 Tablespoon Pine Nuts
- 2 Tablespoons Parmesan Cheese
- 1 clove Garlic
- 1⁄2 cup Extra Virgin Olive Oil
- 3⁄4 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
- 1⁄2 teaspoon Black Pepper (to taste)
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.
2. PREHEAT THE OVEN OR GRILL
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.
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.
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).
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).
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