Rating: 3.5 stars
3 Ratings
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  • 4 star values: 2
  • 3 star values: 1
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  • 1 star values: 0

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.

Recipe by Cooking Light September 2013

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Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: 3 ounces beef, 3/4 cup salad, and 1 tablespoon pesto)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

301 calories; fat 18.6g; saturated fat 4.8g; mono fat 10.7g; poly fat 1.4g; protein 25.6g; carbohydrates 8g; fiber 2.5g; cholesterol 74mg; iron 3.6mg; sodium 524mg; calcium 77mg.
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