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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Flank Steak with Cilantro-Almond Pesto

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.

Cooking Light MAY 2002

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

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.

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
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Flank Steak with Cilantro-Almond Pesto recipe

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