Yum Yum Yum... I think Flank steak is one of my favorite cuts of steak... so this recipe: Spicy Arugula-Pistachio Pesto with Flank Steak was a nice treat! And now that the avocados are in season and amazing... it served as a great, light side. I found this recipe in the Hannaford Fresh Magazine.

Ingredients:

1 clove garlic
1 jalapeno pepper
2 lbs. flank steak
1 tsp freshly ground black pepper
2 C tightlt packed inspirations Baby Arugula
1/3 cup unsalted pistachios
1/2 cup Manchego cheese (I could not find this at the grocery store so I subbed Parmigiano Regiano)
1/4 tsp. kosher salt
3 TBSP fresh lime juice
2 TBSP extra-virgin olive oil
2 tomatoes
1 avocado

Turn on the broiler. Peel garlic. Slice jalapeno in thirds and clean out the seeds and veins. Place in a food processor or blender.

Season the steak on both sides with pepper. Place steak on a rimmed baking sheet lined with tinfoil. Cook on each side 5-8 minutes, depending on how you prefer your steak cooked.

While the steak cooks, prepare your pesto! Add arugula and pistachios to garlic and jalapeno. Pulse in food processor until coarsely minced. Add the cheese and salt. Pulse again until combined. Add 2 TBSP lime juice and 3 TBSP extra-virgin olive oil. Pulse until combined and smooth. The pesto will be thick.

Slice the tomatoes in half and thinly slice each half into half-moon slices. Cut avocado in quarters and slice each wedge into thinner slices. Divide each evenly onto dinner plates, sprinkle with the remaining lime juice and top with a little pepper.

When the steak is done, let sit for 5 minutes. Slice steaks across the grain and divide among plates. Top the steak with the pesto and serve immediately.