Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets Recipe

Ingredients (18)

• For the Steak:
• 2 pounds flank steak
• 2 tablespoons red wine vinegar
• 1 cup plus 2 tablespoons olive oil, divided use
• 3 cloves garlic, divided use
• 1 medium yellow onion, roughly chopped
• 1 tablespoon chopped oregano
• Kosher salt
• Fresh-cracked black pepper
• For the Pesto:
• 1/4 cup shelled, roasted pistachios
• Juice of 1 lemon
• 3 tablespoons chopped mint, plus more for garnishing
• 2 tablespoons chopped flat-leaf parsley, plus more for garnishing
• 1/4 teaspoon crushed red pepper
• 1/2 cup finely grated Parmesan cheese, plus more for garnishing
• For the Beets:
• 2 pounds beets, preferably golden, scrubbed and cut into even wedges