Flank Steak with Cilantro Almond Pesto
Elevate your steak night with this bold and vibrant Flank Steak with Cilantro Almond Pesto! Perfectly grilled flank steak, seasoned simply with olive oil, salt, and pepper, becomes the star of the plate when paired with a zesty, herbaceous pesto made from fresh cilantro, slivered almonds, Parmesan, garlic, and a hint of lime. This quick and impressive dish comes together in just 25 minutes of cooking and prep time, making it an ideal choice for weeknight dinners or casual entertaining. The cilantro almond pesto’s creamy texture and nutty undertones beautifully complement the steak’s juicy, charred exterior. Serve it with roasted veggies, a crisp salad, or a side of rice for a complete and utterly satisfying meal. Perfect for fans of quick steak recipes, fresh pesto sauces, and bold flavors!
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup cilantro leaves
- 0.3333 cup slivered almonds
- 0.25 cup Parmesan cheese, grated
- 2 cloves garlic cloves
- 1 tablespoon fresh lime juice
- 1 tablespoon water
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Remove the flank steak from the refrigerator and allow it to rest at room temperature for 20-30 minutes to ensure even cooking.
Rub the flank steak with 1 tablespoon of olive oil, then sprinkle evenly with salt and black pepper on both sides. Set aside.
Preheat a grill or cast-iron skillet over medium-high heat for 5 minutes until hot.
While the grill or skillet is preheating, prepare the cilantro almond pesto. In a food processor, combine the cilantro leaves, slivered almonds, Parmesan cheese, garlic cloves, lime juice, water, red pepper flakes (if using), and 2 tablespoons of olive oil. Blend until smooth. Taste and adjust seasoning as needed. Set aside.
Grill or sear the flank steak for about 4-5 minutes per side for medium-rare (or longer depending on your desired doneness). Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Remove the steak from the heat and let it rest on a cutting board, covered loosely with aluminum foil, for 5-10 minutes to allow the juices to redistribute.
Slice the flank steak thinly against the grain into strips to ensure tenderness.
Serve the sliced steak on a platter and drizzle generously with the cilantro almond pesto. Garnish with additional cilantro leaves or slivered almonds if desired.
Enjoy with a side of roasted vegetables, rice, or fresh salad for a complete meal.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 4497 mg | 196% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 4.0 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 539 mg | 41% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3049 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
