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Spicy Arugula-Pistachio Pesto w/ Flank Steak

Spicy Arugula-Pistachio Pesto w/ Flank Steak

Get Ready

Servings: Serves 4

Prep Time: 0 minutes

Cook Time: 8 minutes

Ingredients: Add ingredients to List

1 each garlic clove
1 each jalapeno pepper
2 lbs. flank steak, trimmed
1 teaspoon freshly ground black pepper, divided
2 cups lightly packed Inspirations Baby arugula
1/3 cup unsalted pistachios
1/2 cup grated manchego cheese
1/4 teaspoon kosher salt
3 tablespoons fresh lime juice, divided
3 tablespoons extra-virgin olive oil
2 each tomatoes
1 each avocado

directions:

1. Preheat a grill or broiler to high heat.
2. Peel garlic. Slice jalapeño in thirds, cutting away white veins and removing seeds. Place both in the bowl of a food processor or blender.
3. Season steak on both sides with 1?2 tsp. of the pepper. If using a grill, place steak directly on grill. If using a broiler, place steak on a rimmed baking sheet lined with foil sprayed with vegetable cooking spray. Cook on each side for 5 to 8 minutes, depending on desired doneness (5 to 6 minutes formedium-rare, 7 to 8 minutes for medium).
4. While steak cooks, prepare pesto. Add arugula and pistachios to the foodprocessor with garlic and jalapeño. Pulse a few times until coarsely minced. Add cheese and salt to mixture and pulse again until combined. Scrape down the sides of the bowl. Through the feed tube, add 2 Tbsp. lime juice and 3 Tbsp. oil to the mixture while pulsing, until fully combined and smooth. The pesto will be thick.
5. Slice tomatoes in half and thinly slice each half into half-moon slices. Cut avocado in quarters, and slice each wedge into thinner slices. Divide tomatoes and avocados among 4 dinner plates. Drizzle each with a bit of the remaining 1 Tbsp. lime juice and sprinkle with remaining 1?2 tsp. pepper.
6. When steak is done, let rest for 5 minutes before slicing. Slice steak across the grain and divide among the 4 plates. Top with arugula pesto and serve immediately.
Source: Fresh Magazine March, April 2010

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Quantity Ingredients coupon
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1 each garlic clove  
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1 each jalapeno pepper  
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2 lbs. flank steak, trimmed  
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1 teaspoon freshly ground black pepper, divided  
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2 cups lightly packed Inspirations Baby arugula  
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1/3 cup unsalted pistachios  
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1/2 cup grated manchego cheese  
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1/4 teaspoon kosher salt  
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3 tablespoons fresh lime juice, divided  
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3 tablespoons extra-virgin olive oil  
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2 each tomatoes  
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1 each avocado  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 750 kcal (38%)
Calories from Fat 423
Total Fat 47 g (72%)
Saturated Fat 12 g (60%)
Cholesterol 95 mg (32%)
Sodium 680 mg (28%)
Total Carbohydrates 20 g (7%)
Dietary Fiber 8 g (32%)
Protein 63 g (105%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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