Best Flank Steak With Cilantro Pesto Recipes

FLANK STEAK WITH CILANTRO PESTO

Flank Steak With Cilantro Pesto image

This can be either grilled on the bbq, or a Foreman grill, or broiled in the oven. Pesto can be made a day ahead and stored in refrigerator. Steak needs to marinate for at least 8 hours, up to 24 hours (not included in cooking time).

Provided by Outta Here

Categories Steak

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons 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 lbs flank steaks
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 vegetable oil
salt and pepper

Steps:

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.
To make the pesto, place the first 9 ingredients in a blender.
Turn on the blender and slowly pour in the oil. Puree until smooth. Add more oil if necessary.
Season the pesto with salt and pepper. Set aside or store in refrigerator. Bring to room temperature before using.
To cook the steak, heat or prepare your grill (or broiler). Once hot, grill the steak about 6 minutes per side.
Allow meat to rest 10 minutes before slicing on the bias.
Drizzle pesto on top and serve.

Nutrition Facts : Calories 504.7, Fat 34.7, SaturatedFat 8.6, Cholesterol 115.7, Sodium 1445.5, Carbohydrate 7.2, Fiber 0.9, Sugar 0.9, Protein 39.4

GRILLED STEAK WITH CHICKPEA SALAD AND CILANTRO PESTO

Grilled Steak With Chickpea Salad and Cilantro Pesto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds flank steak
Kosher salt and freshly ground pepper
5 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons fresh lemon juice
2 cups loosely packed fresh cilantro (about 1 large bunch)
1 small clove garlic
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
2 15-ounce cans chickpeas, drained and rinsed
2 medium carrots, grated
2 scallions, thinly sliced

Steps:

Preheat a grill to medium high. Season the steak with salt and pepper and rub with 1 tablespoon olive oil. Lightly brush the grill grates with olive oil. Grill the steak 6 to 8 minutes per side for medium rare. Transfer to a cutting board to rest, about 10 minutes.
Meanwhile, make the pesto: Puree the remaining 4 tablespoons olive oil, 1 tablespoon lemon juice, the cilantro, garlic, cumin, paprika, 3 tablespoons water and 1/2 teaspoon salt in a mini food processor or blender until smooth.
Toss the chickpeas, carrots, scallions, the remaining 1 tablespoon lemon juice and 3 tablespoons of the pesto in a medium bowl; season with salt and pepper. Thinly slice the steak against the grain. Serve with the chickpea salad and the remaining pesto.

Nutrition Facts : Calories 648, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 65 milligrams, Sodium 383 milligrams, Carbohydrate 43 grams, Fiber 10 grams, Protein 47 grams