Flank Steak with Cilantro Almond Pesto

It is of utmost importance that you let the meat rest after you pull it off the grill. Letting it rest helps seal in the juices so that the meat stays tender.

Grilled Flank Steak with Cilantro Almond Pesto

(about 4 servings)

1½ pounds flank steak, trimmed of excess fat
Salt and pepper
1½  cups fresh cilantro
¼  cup slivered almonds, toasted
2 tablespoons chopped seeded jalapeno pepper
¼  teaspoon sea salt
¼  teaspoon black pepper
2 cloves garlic, minced
6 tablespoons plain yogurt
1 tablespoon fresh lime juice

Season steak generously with salt and pepper. Preheat the barbecue to high heat. Meanwhile, combine cilantro through garlic in a food processor. Process until mixture is finely chopped (about 15 seconds). 

Add yogurt and lime juice, and process until smooth. Refrigerate this mixture until steak is ready.

Sear steak on the barbecue with high heat for one minute on each side, then reduce heat to medium and finish cooking for six minutes per side, or until desired degree of doneness. 

Remove from barbecue and wrap the steak in foil. Let rest for 15 minutes (this will seal in the juices and keep the meat tender). 

Cut steak diagonally across grain into thin slices. Serve with pesto.