Steak with Lemon-Herb Pesto and Spinach Salad

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Steak with Lemon-Herb Pesto and Spinach SaladRecipe
Photo: Brian Woodcock; Styling: Cindy Barr
Celebrate the end of a busy week with 30-minute Steak with Lemon-Herb Pesto and Spinach Salad. Be sure to put some of the pesto aside for a later weeknight dinner. Its herbaceous flavor pairs well with beef, chicken, and fish.
Serves 4 (serving size: 3 ounces beef, 3/4 cup salad, and 1 tablespoon pesto)


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1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon lemon rind
5 teaspoons fresh lemon juice, divided
5/8 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
5 garlic cloves, divided
Cooking spray
1 (1-pound) flank steak, trimmed
1 teaspoon Dijon mustard
6 cups baby spinach
1/2 cup vertically sliced red onion


1. Combine parsley, cilantro, 2 tablespoons oil, lemon rind, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 4 garlic cloves in a mini food processor; process until finely chopped.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let steak stand 5 minutes. Thinly slice steak across the grain.

3. Mince remaining 1 garlic clove. Combine minced garlic, remaining 1 tablespoon extra-virgin olive oil, remaining 2 teaspoons lemon juice, Dijon mustard, remaining 1/4 teaspoon freshly ground black pepper, and remaining 1/8 teaspoon salt in a medium bowl; stir with a whisk. Add baby spinach and sliced red onion to bowl; toss gently to coat. Serve steak with salad and pesto.

Created date

July 2013

Nutritional Information

Calories 301
Fat 18.6 g
Satfat 4.8 g
Monofat 10.7 g
Polyfat 1.4 g
Protein 25.6 g
Carbohydrate 8 g
Fiber 2.5 g
Cholesterol 74 mg
Iron 3.6 mg
Sodium 524 mg
Calcium 77 mg