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.

Patsy Jamieson,

Cooking Light

May 2002
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