I really liked this recipe because of the pesto. I meant the steak was good - but it's grilled flank steak. What was awesome was the pesto. I doubled the batch based on a couple of other people's comments and was happy that I did!
Flank Steak with Cilantro-Almond Pesto
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)
More From Cooking Light
Amount per serving
- Calories: 209
- Calories from fat: 47%
- Fat: 10.8g
- Saturated fat: 3.9g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 0.8g
- Protein: 24.6g
- Carbohydrate: 2.4g
- Fiber: 0.6g
- Cholesterol: 57mg
- Iron: 2.5mg
- Sodium: 152mg
- Calcium: 36mg
- 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)
- 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.
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