Grilled Pesto Steak Recipe
Give steak night an Italian twist – with a simple marinade you make at home.
- ¼ cup red wine vinegar
- 1 (1½ pound) boneless beef sirloin steak
- In a gallon freezer bag, combine first 3 ingredients. Cut 10-12 small slits on each side of steak. Salt and pepper as desired. Place steak in bag with marinade. Seal well; toss to coat. Refrigerate 2 hours or up to overnight.
- Prepare grill to medium heat. Remove steak from marinade. Discard bag with marinade. Place steak on grill. Grill, turning once, until desired doneness is reached on an instant-read food thermometer (145°F for medium-rare; 160°F for medium), about 16-20 minutes.
- Remove from grill; let stand 5 minutes. Slice across the grain. Salt and pepper as desired.
Serve with Grilled Potato Packet.
Wine Pairing: Cabernet Sauvignon or Petite Sirah.
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
Nutrition per Serving: