Flank Steak With Cilantro Pesto
Created by Mikekey on November 13, 2013
- Servings: 4
- Prep Time: 30m
- Cook Time: 25m
- Recipe #11120
Ingredients
- MARINADE
- 2 tablespoons oil (olive oil)
- 1/4 cup mirin
- 2 tablespoons garlic, chopped
- 2 tablespoons herbes de provence
- 1/4 cup soy sauce
- 1/4 cup water
- 1 1/2 pounds beef flank (steaks)
- CILANTRO PESTO
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh Italian parsley
- 1 shallot
- 1 garlic clove
- 2 tablespoons fresh grated ginger
- 1/4 teaspoon cumin
- 1/4 teaspoon red pepper flakes ( more or less according to taste)
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1/4 cup oil (vegetable oil)
- Salt and pepper
How to Make
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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.
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Step 2: *To make the pesto*, place the first 9 ingredients in a blender.
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Step 3: Turn on the blender and slowly pour in the oil. Puree until smooth. Add more oil if necessary.
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Step 4: Season the pesto with salt and pepper. Set aside or store in refrigerator. Bring to room temperature before using.
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Step 5: To cook the steak, heat or prepare your grill (or broiler). Once hot, grill the steak about 6 minutes per side.
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Step 6: Allow meat to rest 10 minutes before slicing on the bias.
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Step 7: Drizzle pesto on top and serve.
Nutritional Facts
- 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