Photo: Brian Woodcock; Styling: Cindy Barr
Yield
Serves 4 (serving size: 3 ounces beef, 3/4 cup salad, and 1 tablespoon pesto)

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.

How to Make It

Step 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.

Step 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.

Step 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.

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.

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Ratings & Reviews

daneanp's Review

mandofan
February 12, 2014
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.

lynn770's Review

lynn770
October 29, 2013
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.

mandofan's Review

daneanp
August 28, 2013
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.