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.
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
1 (1-pound) flank steak, trimmed
1 teaspoon Dijon mustard
6 cups baby spinach
1/2 cup vertically sliced red onion
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.
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Tasty and easy! Couldn't get my teenager to eat it (no spinach, nothing chewy like steak) but DH and I thought it was perfect. We grilled the steak on the Traeger grill. If I changed a thing, it would be to season the meat a bit more and maybe add a bit of heat. I did add some finely shredded Asiago cheese to the spinach before serving. We also had some roasted garlic couscous on the side.
I'm not usually a pesto fan but I really liked this one, probably because I love cilantro so much. I cooked the steak a little longer because it wasn't done enough for me but it was perfect for my husband so I gave him the middle part and threw the ends back in the pan for me. Served it with the quick mashed potatoes and it was a great dinner.
Nothing that will knock your socks off, but it is indeed a good solid recipe. Because my tiny apartment has no decent ventilation in the kitchen, I decided to broil the flank steak instead of cooking it on the stove top. For a 1 lb. flank steak, four minutes per side produced a flank steak that, to my tastes, was slightly over cooked, basically a solid medium with the edges more towards medium well. Next time I'll go with three minutes per side with the tintent of hitting medium rare.
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