Red Pepper Pesto Flank Steak
Creamy Parmesan Polenta and Asparagus
Wine Recommendation
Robert Mondavi Private Selection Cabernet Sauvignon
Ingredients
- ½ lb flank steak
- 2 tsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- 3 Tbsp chopped roasted red pepper
- ⅓ cup pesto
Instructions
- Preheat grill or grill pan to high heat. Pound steak to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Pat steak dry using paper towels; rub with oil, salt, and pepper.
- Grill steak, covered, 4 to 5 minutes per side or to desired doneness. Let stand 5 to 10 minutes before slicing across the grain.
- Meanwhile, process roasted pepper in a food processor until coarsely chopped; stir in pesto. Spoon over steak.
Side Dish Ingredients
- ¾ lb asparagus, trimmed
- 1 tsp olive oil
- ¼ tsp pepper, divided
- 2 cups water
- ⅛ tsp salt
- ½ cup instant polenta
- 1½ Tbsp heavy cream
- 3 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Preheat broiler. Toss asparagus with oil and ⅛ tsp pepper on a rimmed baking sheet; spread in a single layer. Broil 5 to 7 minutes or until lightly charred and tender.
- Meanwhile, bring water and salt to a boil over medium-high heat; gradually whisk in polenta.
- Reduce heat to medium-low; simmer 5 to 10 minutes or until polenta is thickened, stirring occasionally. Stir in cream, cheese, and ⅛ tsp pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
362
|
248
|
610
|
| Fat (g) | 27 | 9 | 36 |
| Sat. Fat (g) | 6 | 4 | 10 |
| Protein (g) | 26 | 7 | 33 |
| Carb (g) | 4 | 37 | 41 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 621 | 286 | 907 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
