If you were friends with me on Snapchat, you’d likely be getting an inappropriate amount of snaps of my weeknight dinners.
Here’s an example of one of my favorite kinds of quick and easy weeknight dinners: a freshly broiled, grilled, or stovetop-cooked steak with a bright, lemony sauce and some veggies on the side. I like to cook a large piece of meat like this, and keep the leftovers for mixing with my breakfast and lunch the next day.
I debated posting this since the lighting was poor, but then I reminded myself that I am a real human being, and that means that sometimes I eat dinner after the sun goes down. So I thought better to share this recipe from Cooking Light with you than not. I don’t make my food at 11am and photograph it like you might see on other food blogs. :)
What I love about flank steak is that is cooks SO quickly. That means dinner in on the table in minutes. The lemon-herb pesto really packs a flavor punch and is also super easy to make. Win win.
For more of quick and easy recipes on my site, click here.
- Β½ cupΒ fresh flat-leaf parsley leaves
- Β½ cupΒ fresh cilantro leaves
- 3 tablespoonsΒ extra-virgin olive oil
- Β½ teaspoonΒ lemon rind
- 1 Tbsp. fresh lemon juice
- ΒΌ teaspoon coarse salt, plus more for seasoning steak
- ΒΌ teaspoonΒ freshly ground black pepper, plus more for seasoning steak
- 4Β garlic cloves
- 2 lbs. flank steak, room temperature
- Bring steak to room temperature on the counter.
- Combine parsley, cilantro, olive oil, lemon rind, lemon juice, salt, pepper, and garlic cloves in a food processor; process until finely chopped.
- Turn the oven to high broil. Β Sprinkle steak all over with salt and pepper. Place steak on a baking sheet; broil 3-4 minutes per side or until desired degree of doneness (flip with a pair of tongs). Cover with foil and let stand 5 minutes. Thinly slice steak across the grain with a sharp knife. Serve steak with lemon-herb pesto.