Ingredients

• 1/2 jalapeno pepper
• 1 clove garlic
• 1-1/2 tablespoon slivered almonds
• 1/2 cup plain yogurt
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon lime juice
• 1 pound flank steak

Preparation

1. Dice jalapeno pepper and mince garlic.
2. Prepare pesto by mixing together almonds, yogurt, jalapeno pepper, salt, pepper, garlic and lime juice in a blender or food processor. Blend until slightly chunky. Set aside.
3. Sprinkle salt and pepper on steak. Preheat grill to medium heat. Grill steak to desired temperature or about 6 minutes on each side. Let rest for 5 minutes.
4. Slice steak into thin slices. Serve with 1 tablespoon cilantro pesto.

Helpful hints

• Serve with a small salad and a serving of Nicole’s Cumin Sweet Potato Shoestring Fries.
• Use leftover cilantro pesto on sandwiches or as a dip for Nicole’s fries.