| Level: | Easy |
| Total: | 25 min |
| Prep: | 17 min |
| Cook: | 8 min |
| Yield: | 4 servings |
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
Instructions
- 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 |
| Total Fat | 31 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 65 milligrams |
| Sodium | 383 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 10 grams |
| Protein | 47 grams |
Reviews
Really tasty pesto on flank steak (and side salad. I did add a drizzle of honey to the pesto (it needed SOMETHING and seasoned the steak with smoked salt and my secret weapon- McCormick Worcestershire Pepper. Super delish, and will definitely make again and again.