This was an easy weeknight dinner. The pesto (that’s more like a chimichurri in my opinion) is nice and garlicky with a bit of heat from the pepper. The yogurt cools it off and makes it nice and smooth. You don’t really taste the almonds in this. I can definitely see using some of the leftover pesto for sandwiches, as suggested. The only change I made was to season the steak with salt and pepper and drizzle it with olive oil before grilling. I used my cast iron grill pan. Simple and tasty.
Flank Steak with Cilantro-Almond Pesto
Cooking Light May 2002
Ground almonds thicken this lively herb sauce. The pesto is also good as a spread for burgers and sandwiches, or as a pizza sauce. Most of the fat here is monounsaturated.
Yield: 4 servings (serving size: 3 ounces steak and about 1 tablespoon pesto)
3/4 cup fresh cilantro
2 tablespoons slivered almonds, toasted
1 tablespoon chopped seeded jalapeño 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)
Combine first 6 ingredients in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.
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.
Calories: 209 (47% from fat)
Fat: 10.8g (sat 3.9g,mono 4.9g,poly 0.8g)
MacGourmet Rating: 4 Stars