Steak With Lemon-Herb Pesto And Spinach Salad

• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh cilantro leaves
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon lemon rind
• 5 teaspoons fresh lemon juice, divided
• 5/8 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 5 garlic cloves, divided
• Cooking spray
• 1 (1-pound) flank steak, trimmed
• 1 teaspoon Dijon mustard
• 6 cups baby spinach
• 1/2 cup vertically sliced red onion

1. Combine parsley, cilantro, 2 tablespoons oil, lemon rind, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 4 garlic cloves in a mini food processor; process until finely chopped.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let steak stand 5 minutes. Thinly slice steak across the grain.
3. Mince remaining 1 garlic clove. Combine minced garlic, remaining 1 tablespoon extra-virgin olive oil, remaining 2 teaspoons lemon juice, Dijon mustard, remaining 1/4 teaspoon freshly ground black pepper, and remaining 1/8 teaspoon salt in a medium bowl; stir with a whisk. Add baby spinach and sliced red onion to bowl; toss gently to coat. Serve steak with salad and pesto.
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parsley, fresh cilantro, extravirgin olive oil, lemon rind, lemon juice, salt, freshly ground black pepper, garlic, cooking spray, flank steak, mustard, baby spinach, red onion

Taken from www.myrecipes.com/recipe/steak-pesto-spinach-salad (may not work)