Grilled Flank Steak with Basil-Almond Pesto
Serving Size: Serves 4
1, 1 lb flank steak, trimmed of visible fat
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon chili powder
1/8 teaspoon cumin
1/8 teaspoon coriander
2 Tablespoons Bear Pond Farm Premium Basil Pesto
non-stick cooking spray
2 Tablespoons sliced or slivered almonds
1 Tablespoon chopped and seeded jalapeño pepper
2 cloves garlic
1/4 cup fat-free sour cream
1 Tablespoon lime juice
Adapted From: Bear Pond Farms
Will become a family favorite. Serve with grilled bread and a tomato avocado salad.
Mix salt, pepper, chili powder, cumin and coriander together in a small bowl. Season steak, both sides, set aside and prepare grill. Combine almonds, jalapeno and garlic in blender or food processor and process until finely chopped, about 15 seconds. Add sour cream and lime juice and process until smooth.
Over very high heat or flame, grill steak for 6 to 7 minutes on each side for medium rare. Remove steak from grill and let it rest 3 to 5 minutes allowing juices to redistribute. Using a very sharp knife, cut steak diagonally across grain into thin slices. Serve steak with 2 tablespoons Basil Pesto.