Tangy Tomato Rubbed Steak

“Flank steak with sun-dried tomato pesto. 7 points (Cooking time includes marinating time).”
READY IN:
3hrs 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pierce steak all over with fork and season with salt and pepper.
  2. In a 1-gallon Ziploc, combine sun-dried tomato pesto, lime juice and zest. Place steak in bag, seal and shake to coat meat with marinade. Refrigerate 3 hours or overnight, turning bag frequently.
  3. Heat broiler or grill. Broil or grill meat for 10 minutes, turning once, or until a meat thermometer reads 140°F for medium rare.
  4. Sprinkle steak with salt and pepper to taste and drizzle with sun-dried tomato pesto, if desired.
  5. Let meat stand for 10 minutes before slicing and serving.

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