Tangy Tomato Rubbed Steak

Flank steak with sun-dried tomato pesto. 7 points (Cooking time includes marinating time).

• Ready In: 3 hrs 5 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs  flank steaks
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 cup  prepared sun-dried tomato pesto
• 1  lime, zested and peeled

Directions

1. Pierce steak all over with fork and season with salt and pepper.
2. In a 1-gallon Ziploc, combine sun-dried tomato pesto, lime juice and zest. Place steak in bag, seal and shake to coat meat with marinade. Refrigerate 3 hours or overnight, turning bag frequently.
3. Heat broiler or grill. Broil or grill meat for 10 minutes, turning once, or until a meat thermometer reads 140°F for medium rare.
4. Sprinkle steak with salt and pepper to taste and drizzle with sun-dried tomato pesto, if desired.
5. Let meat stand for 10 minutes before slicing and serving.