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Sunday, January 9, 2011

Flank Steak with Cilantro-Almond Pesto

Yield: 4 servings (serving size: 3 ounces steak and about 1 tablespoon pesto)
Serving Suggestions: Grilled Asparagus, Vegetable Medley, Salad
Source:  Cooking Light
  • 3/4  cup  fresh cilantro
  • 2  tablespoons  slivered almonds, toasted
  • 1  tablespoon  chopped seeded jalapeƱo pepper
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 1  garlic clove, chopped
  • 3  tablespoons  plain fat-free yogurt
  • 1 1/2  teaspoons  fresh lime juice
  • 1  (1-pound) flank steak, trimmed
  • Cilantro sprigs (optional)
  1. Prepare grill.
  2. Combine first 6 ingredients in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.
  3. Grill steak 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve steak with pesto. Garnish with cilantro sprigs, if desired.

1 comment:

  1. This was yummy, but I shortened the recipe & made it faster by using store bought pesto.

    I paired it with long grain wild rice, vegis & spinach salad.