Almond Pesto Flank Steak

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 3/4 cup chopped fresh cilantro
  • 2 tablespoons slivered almonds
  • 1 tablespoon chopped jalapeño depending on heat tolerance
  • Salt and pepper to taste
  • 1 clove garlic pressed
  • 3 tablespoons plain Greek yogurt
  • 1 1/2 teaspoons lime juice
  • 1 pound flank steak trimmed of fat
  • sprigs cilantro optional


  • Preheat outdoor or indoor grill or oven broiler.
  • To make pesto: Combine first 5 ingredients in a food processor or blender; process until finely chopped; add yogurt and lime juice; process until smooth.
  • Grill/broil steak until cooked to your desired level of doneness; allow it to rest on your cutting board for about 10 minutes to redistribute the juices, then cut diagonally (across the grain) into 1/4-inch slices. Serve steak with pesto sauce on the side. Garnish with cilantro sprigs, if desired.


LC SERVING SUGGESTION: Steamed broccoli and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste until you get a mashed potatoes texture).
SERVING SUGGESTION: Serve baked sweet potatoes instead of Faux-Tay-Toes.
GLUTEN FREE: No changes necessary.
NUTRITION: Per Serving: 236 Calories; 14g Fat; 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 156mg Sodium. Exchanges: 0 Grain (Starch); 3 ½ Lean Meat; 1 Fat. Points: 5
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