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.

Gegrilltes Gemüse mit Flank Steak Zutaten
gegrilltes Gemüse mit Flank Steak und Pesto
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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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