- 1/2 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh cilantro leaves
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon lemon rind
- 5 teaspoons fresh lemon juice, divided
- 5/8 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 5 garlic cloves, divided
- Cooking spray
- 1 (1-pound) flank steak, trimmed
- 1 teaspoon Dijon mustard
- 6 cups baby spinach
- 1/2 cup vertically sliced red onion
- calories 301
- fat 18.6 g
- satfat 4.8 g
- monofat 10.7 g
- polyfat 1.4 g
- protein 25.6 g
- carbohydrate 8 g
- fiber 2.5 g
- cholesterol 74 mg
- iron 3.6 mg
- sodium 524 mg
- calcium 77 mg
How to Make It
Combine parsley, cilantro, 2 tablespoons oil, lemon rind, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 4 garlic cloves in a mini food processor; process until finely chopped.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let steak stand 5 minutes. Thinly slice steak across the grain.
Mince remaining 1 garlic clove. Combine minced garlic, remaining 1 tablespoon extra-virgin olive oil, remaining 2 teaspoons lemon juice, Dijon mustard, remaining 1/4 teaspoon freshly ground black pepper, and remaining 1/8 teaspoon salt in a medium bowl; stir with a whisk. Add baby spinach and sliced red onion to bowl; toss gently to coat. Serve steak with salad and pesto.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.