Grilled Steak with Cilantro Pesto

By KSmitherman

Ingredients

• PESTO:
• 2 tablespoons pine nuts, toasted
• 2 cloves garlic
• 1 jalapeno pepper, seeded and chopped (wear plastic gloves when handling)
• 1 1/2 cups chopped cilantro
• 1 lime, juiced
• 2 teaspoons olive oil
• 1/2 cup reduced-fat sour cream
• 1/4 teaspoon salt
• STEAK:
• 1 1/2 pounds top round steak for London broil
• 1 lime, juiced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

Step 1

Directions

To Make the Pesto:

Place the pine nuts and garlic in a blender or food processor. Pulse once or twice. Add the jalapeno, cilantro, lime juice, oil, sour cream, and salt and process until well blended; stop and scrape down the sides of the container as needed. Place in a bowl, cover, and refrigerate.

To Make the Steak:

Place the steak on a large platter. Sprinkle both sides with the lime juice, oil, garlic, salt, and pepper. Let stand while the grill heats.

Coat a grill rack or broiler pan with cooking spray. Preheat the grill or broiler.

Grill or broil the steak for 12 to 15 minutes, turning once, until an instant-read thermometer inserted in the center registers 145°F for medium-rare or 160°F for medium. Let stand for 10 minutes before slicing.

Serve with the pesto.