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)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

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

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

  1. Prepare grill.
  2. Combine first 6 ingredients in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Flank Steak with Cilantro-Almond Pesto Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy