Flank Steak with Cilantro-Almond Pesto

Flank Steak with Cilantro-Almond Pesto Recipe
Randy Mayor; Melanie J. Clarke
Ground almonds thicken this lively herb sauce. The pesto is also good as a spread for burgers and sandwiches, or as a pizza sauce. Most of the fat here is monounsaturated.

Yield:

4 servings (serving size: 3 ounces steak and about 1 tablespoon pesto)

Recipe from

Cooking Light

Nutritional Information

Calories 209
Caloriesfromfat 47 %
Fat 10.8 g
Satfat 3.9 g
Monofat 4.9 g
Polyfat 0.8 g
Protein 24.6 g
Carbohydrate 2.4 g
Fiber 0.6 g
Cholesterol 57 mg
Iron 2.5 mg
Sodium 152 mg
Calcium 36 mg

Ingredients

3/4 cup fresh cilantro
2 tablespoons slivered almonds, toasted
1 tablespoon chopped seeded jalapeño pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, chopped
3 tablespoons plain fat-free yogurt
1 1/2 teaspoons fresh lime juice
1 (1-pound) flank steak, trimmed
Cilantro sprigs (optional)

Preparation

Prepare grill.

Combine first 6 ingredients in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.

Grill steak 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve steak with pesto. Garnish with cilantro sprigs, if desired.