Grilled vegetables with flank steak and pesto

10 | 10 - Edition Johann Lafer


Wash and halve the pepper, de-seed and cut into small diamonds. Wash the corn on the cobs, courgettes and aubergines and cut in half lengthwise. Wash the cherry tomatoes and divide into 4 portions. Mix the vegetables with 2 tbsp olive oil and season with salt and pepper. Cook the vegetables in a grill pan for about 3 minutes. Meanwhile, wash the herbs, dab dry and chop. Peel and dice the garlic. Once cooked, marinate the vegetables in a bowl with white wine vinegar, chopped herbs, garlic, capers and 2 tbsp olive oil, then arrange on the plate. Allow the steak to come to room temperature 30 minutes before it is cooked. Rub in the pepper mixture and fry for 2 minutes on each side in the olive oil with the garlic and herbs added to it. After frying, leave the steak to rest in the pan for 5 minutes then cut into even slices. To make the pesto, wash the parsley and basil, dab dry and remove the leaves. Blend in a food processor with the garlic, balsamico and Parmesan, gradually adding the olive oil. Season with salt. Spoon the finished pesto over the meat.

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Serves 4:

For the vegetables:

  • 1 red pepper
  • 4 mini corn on the cobs
  • 4 mini courgettes
  • 4 mini aubergines
  • 1 vine of cherry tomatoes
  • Olive oil for marinating
  • Ground salt and pepper
  • 2 sprigs each of rosemary and thyme
  • 2 garlic cloves
  • 3 tbsp white wine vinegar
  • 2 tbsp small capers

For the steaks:

  • 1 flank steak (approx. 1 kg)
  • 2 – 3 tsp pepper mixture
  • 50 ml olive oil
  • 3 – 4 garlic cloves
  • 4 – 5 sprigs each of thyme and rosemary, chopped

For the pesto:

  • 5 – 6 stems each of parsley and basil
  • 2 garlic cloves
  • 2 tbsp balsamico bianco
  • 50 g Parmesan, in pieces
  • Approx. 125 ml olive oil
  • Salt

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