Steak with Lemon-Herb Pesto and Spinach Salad

Photo: Brian Woodcock; Styling: Cindy Barr

Celebrate the end of a busy week with 30-minute Steak with Lemon-Herb Pesto and Spinach Salad. Be sure to put some of the pesto aside for a later weeknight dinner. Its herbaceous flavor pairs well with beef, chicken, and fish.

Yield: Serves 4 (serving size: 3 ounces beef, 3/4 cup salad, and 1 tablespoon pesto)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 301
  • Fat: 18.6g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 10.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 25.6g
  • Carbohydrate: 8g
  • Fiber: 2.5g
  • Cholesterol: 74mg
  • Iron: 3.6mg
  • Sodium: 524mg
  • Calcium: 77mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
Note:

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.

My Notes

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

Add Note

Steak with Lemon-Herb Pesto and Spinach Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy