Rolled Flank Steak with Garden Herb Pesto, again
I made pesto with a lot of basil, some parsley and some oregano, fresh garlic, toasted pine nuts, Parmigiano-Reggiano and olive oil. Butterflying my flank steak wasn't difficult, but I spent a good amount of time to trim the steak. Roll with pesto, tie up, pan-sear, and roast in the oven. Cooking meat like this is always a tricky because J likes medium-rare but I like medium, even sometimes between medium to well-done.
