Flank steak with parsley pesto
A charred and juicy steak with a refreshing marinade
Equipment
- Food processor
- Grill
- cutting board
- knife
- sheet pan for resting the steak
- Aluminum foil
- mixing bowl
Ingredients
- 1 bunch fresh parsley
- 5 sprigs cilantro
- 4 cloves garlic
- 1 lemon
- 1/4 cup pine nuts
- 1 tbsp grated parmesan cheese
- 1 tsp red pepper flakes
- salt & pepper to taste
- extra virgin olive oil to emulsify the marinade
- 1.5 lb flank steak
Instructions
- Gather your ingredients.
- Clean the parsley and the cilantro and roughly chop them; peel the garlic, zest the lemon and squeeze the juice.1 bunch fresh parsley, 5 sprigs cilantro, 4 cloves garlic, 1 lemon
- In a food processor, add all the ingredients and blend to a paste; add salt and pepper to taste; add the olive oil and emulsify the sauce.1/4 cup pine nuts, 1 tbsp grated parmesan cheese, 1 tsp red pepper flakes, salt & pepper to taste, extra virgin olive oil
- Use half of the sauce to marinade the meat for at least 1 hours and up to 4 (any additional time will cause the lemon to “cook” the meat); reserve half for dipping.1.5 lb flank steak
- Preheat the grill on high; place the flank steak on the grill. Make sure the steak is at room temp. Cook on high heat for about 7 minutes per side for medium rare.
- Remove the meat from the grill and let it rest covered with foil for 10 minutes. Thinly slice and serve immediately with the pesto.
Nutrition
Calories: 157kcal | Carbohydrates: 3g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 65mg | Potassium: 393mg | Fiber: 1g | Sugar: 1g | Vitamin A: 778IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 2mg