Flank Steak with Cilantro Almond Pesto

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

Grilled Flank Steak with Cilantro Almond Pesto

1 pound flank steak, trimmed of excess fat

1 ½ cups fresh cilantro

¼ cup slivered almonds, toasted

2 tablespoons chopped seeded jalapeno pepper

¼ teaspoon sea salt

¼ teaspoon black pepper

1 teaspoon minced garlic, or 2 cloves of minced garlic

6 tablespoons plain yogurt

1 tablespoon fresh lime juice

Season steak with salt and pepper. Preheat the barbecue to medium-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.

Cook steak on the barbecue for 6 minutes on each side or until desired degree of doneness. Remove from barbecue and wrap the steak in foil. Let rest for 10 minutes. Cut steak diagonally across grain into thin slices. Serve with pesto.