1 1-lb flank steak, trimmed of any visible fat
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon chili powder
1/8 teaspoon cumin
1/8 teaspoon coriander
1/4 teaspoon garlic powder
Almond – Cilantro Pesto
non-stick cooking spray
2 tablespoons sliced or slivered almonds, toasted
1 cup fresh cilantro
1 tablespoon chopped and seeded jalapeño pepper
1 tablespoon chopped and seeded red jalapeno pepper
2 cloves garlic
1/8 – teaspoon salt
1/8 – teaspoon freshly ground black pepper to taste
1/4 cup fat free sour cream
1 tablespoon lime juice
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.
Yield: 4 servings of meat with 2 tablespoons sauce each at approximately 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