Indian Spiced Flank Steak with a Cilantro Pistachio Pesto

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 1/2 pounds flank steak

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon pure ground chile pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon granulated garlic

1/4 teaspoon onion powder

1/4 teaspoon ground ginger

1/8 teaspoon cinnamon

1/8 teaspoon ground clove

1/3 cup cilantro (chopped)

2 tablespoons olive oil

1 tablespoon lemon juice

2-3 teaspoons erythritol

1/4 cup roasted and salted pistachio nuts (finely chopped)

Directions

Rub both sides of the flank steak with oil.

Prepare the spice rub and sprinkle half over one side of the flank steak, then rub into the steak with your fingers. Do the same on the other side.

Preheat the grill, clean and oil the grates.

Cook the flank steak on high, covered for 1 minute. Lift the lid and cook 4 minutes uncovered. Flip the steak over and again cook covered for 1 minute. Lift the lid and cook for 5 more minutes. Check for done-ness and move the steak to a serving platter. Let rest at least 10 minutes.

Meanwhile, fInely chop the pistachios, measure 1/4 cup and place in a small bowl. Finely chop the cilantro, measure 1/3 cup and add to the pistachios. Add the rest of the pesto ingredients and stir until sweetener dissolves. It should taste sweet and sour and nutty.

Cut the steak across the grain. Spoon the cilantro pistachio pesto over the steak or serve on the side.

Nutrition

• Calories: 279 kcal
• Total Fat: 19 g
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Protein: 23 g