Recipes > Lunch/Dinner Recipes > Flank Steak Roll Ups
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• 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
Courtesy: Catalyst Athletics
