Flank Steak Pesto Rollups
Scott Hagnas | July 1 2007
It’s finally summertime - time to fire up the grill! While you grill these up, consider grilling some squash or other veggies to go with it for a complete meal.
Time: 20 minutes
• 7 garlic cloves
• 1/3 C olive oil
• 1/3 cup pine nuts
• 1/2 bunch of parsley
• 1 C arugula
• pepper to taste
• 1 1/2 lb beef flank steak, preferably grass fed
In a blender, puree the garlic, pine nuts and the olive oil. Add the parsley and arugula, continue blending until a creamy pesto has formed.
Cut the steak into strips about 2-3 inches wide. Lay them out on a plate, then top each steak strip with the pesto. Roll up the meat, starting at the smaller end. Shove a toothpick thru the roll to hold it tight.
Place on the grill, cooking for around 3 minutes. Turn the roll over, cook around 3 minutes more. Remove and serve.
Zone info: 6 servings at 4 blocks protein, 11 blocks fat
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1 Comments
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Amy
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1 | 2011-06-27
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made this last night. it was excellent! |
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