Grilled Flank Steak With Almond-Cilantro Pesto Recipe

To toast almonds, preheat small nonstick pan lightly sprayed with cooking spray over medium high heat. Add almonds and sauté stirring often until lightly browned. Remove from pan and set aside.

Mix steak seasonings together in a small bowl. Season steak, both sides, set aside and prepare grill.

Combine almonds, cilantro, jalapeno, garlic, salt and pepper 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. Then using a very sharp knife, cut steak diagonally across grain into thin slices.

Serve steak with 2 tablespoons Pesto and garnish with cilantro sprigs, if desired.

Per Serving: 209 calories, 10.5 grams total fat; 3.9 grams saturated fat; 57 milligrams cholesterol; 2.4 milligrams carbohydrate; 0.6 gram dietary fiber; 24.6 grams protein; 240 milligrams sodium