Flank Steak With Cilantro Pesto
Recipe: #11120
November 13, 2013
Categories: Steak, Fathers Day, Sunday Dinner, Grilling (Outdoor) Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Oil, Herbs, Marinades and Brines, Spicy, more
"This can be either grilled on the bbq, or a Foreman grill, or broiled in the oven. Pesto can be made a day ahead and stored in refrigerator. Steak needs to marinate for at least 8 hours, up to 24 hours (not included in cooking time)."
Original is 4 servings
Ingredients
- MARINADE
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-
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- CILANTRO PESTO
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Nutritional
- Serving Size: 1 (241.7 g)
- Calories 500.6
- Total Fat - 34.7 g
- Saturated Fat - 8.8 g
- Cholesterol - 115.7 mg
- Sodium - 1395.7 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 1.2 g
- Sugars - 0.6 g
- Protein - 38.7 g
- Calcium - 67.2 mg
- Iron - 4 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Whisk first six ingredients together. Place the steak in a large zip type plastic bag and pour in the marinade. Marinate for 8-24 hours in the refrigerator.
Step 2
*To make the pesto*, place the first 9 ingredients in a blender.
Step 3
Turn on the blender and slowly pour in the oil. Puree until smooth. Add more oil if necessary.
Step 4
Season the pesto with salt and pepper. Set aside or store in refrigerator. Bring to room temperature before using.
Step 5
To cook the steak, heat or prepare your grill (or broiler). Once hot, grill the steak about 6 minutes per side.
Step 6
Allow meat to rest 10 minutes before slicing on the bias.
Step 7
Drizzle pesto on top and serve.
Tips
No special items needed.
2 Reviews
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