PISTACHIO CRUSTED FLANK STEAK WITH PEACH SAUCE – February 26 – National Pistachio Day

Serves 4

[ingredients title=”Ingredients”]

• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 pound flank steak, fat trimmed if necessary
• ½ cup shelled pistachios
• 2 tablespoons almond flour
• Cooking spray
• Aluminum foil or parchment paper
• 1 15-ounce can peaches in 100% juice
• 2 teaspoons dried basil
• ½ inch peeled ginger, diced

[/ingredients]

[directions title=”Instructions”]

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a small bowl add the salt, black pepper, garlic powder, and onion powder.  Mix.  Pour the salt mixture on the flank steak and using your fingers press the salt mixture into the steak.
3. In a blender or food processor add the pistachios and almond flour.  Blend until the mixture is the consistency of breadcrumbs.
4. Spray the flank steak with the cooking spray then pour the pistachio mixture on the top of the steak and using your fingers spread then press the mixture into the steak.
5. Line a rimmed cookie sheet with aluminum foil or parchment paper then place a wire rack on the cookie sheet.  Spray the wire rack with the cooking spray then place the flank steak on the wire rack.
6. Place the cookie sheet in the oven and cook for 20 minutes for medium-rare to 25+ minutes for medium to medium-well.
7. Meanwhile, pour the can of peaches with juice, basil, and ginger in a blender and pulse until pureed.  Pour the mixture into a small saucepan.
8. When the steak is done remove from the oven and let it rest for 5 minutes.
9. When you remove the steak from the oven turn the heat under the small saucepan on to medium heat and simmer the peach mixture.
10. After 5 minutes slice the flank steak crosswise against the grain and plate.  Spoon the peach mixture on the steak.

[/directions]