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 STEAKS WITH CILANTRO SAUCE

Grilled Steaks with Cilantro Sauce image

Fresh herbs made into a sauce help make these steaks the main star of our favorite summer grilling menu. -Lynne Keast, Monte Sereno, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings (3 cups sauce).

Number Of Ingredients 11

Ingredients

2 cups fresh parsley leaves
2 cups fresh cilantro leaves
1 cup fresh mint leaves
8 garlic cloves, chopped
1-3/4 teaspoons kosher salt, divided
1/2 teaspoon plus 3/4 teaspoon freshly ground pepper, divided
2 cups olive oil
2/3 cup red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon crushed red pepper flakes
4 pounds beef flat iron steaks or top sirloin steaks (1 inch thick)

Steps:

Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended., Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut steaks into 1/4-in. slices; serve with sauce.

Nutrition Facts : Calories 901 calories, Fat 78 g fat (17 g saturated fat), Cholesterol 146 mg cholesterol, Sodium 567 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 2 g fiber), Protein 45 g protein.

FLANK STEAK WITH CILANTRO & BLUE CHEESE BUTTER

Flank Steak with Cilantro & Blue Cheese Butter image

I love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. -Gwen Wedel, Augusta, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1/2 cup canola oil
1/4 cup cider vinegar
1/4 cup honey
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon paprika
1 beef flank steak (2 pounds)
BLUE CHEESE BUTTER:
3/4 cup crumbled blue cheese
3 tablespoons butter, softened
1 green onion, finely chopped
1 tablespoon minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

In a shallow dish, combine the first five ingredients. Add steak; turn to coat. Cover and refrigerate 2-4 hours., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let steak stand 5 minutes before thinly slicing across the grain., In a small bowl, beat blue cheese butter ingredients until blended. Serve steak with butter.

Nutrition Facts : Calories 283 calories, Fat 19g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 302mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.