Serves 4     adjust servings

Pistachio crusted flank steak with peach puree

Cook Time 20 min Prep Time
Preparation 5 min Cook Time
Total Time 25 mins Total Time

This pistachio crusted flank steak topped with a simple peach puree is an easy way to keep dinner healthy yet delicious.


  • 1 pound flank steak
  • salt & pepper
  • 1/2 cup unsalted pistachios
  • 2 tablespoons almond meal or flour
  • 1 15 ounce can Del Monte peaches in 100% juice
  • 3-4 leaves fresh basil
  • 1/2 inch cube of fresh ginger


  1. Preheat the oven to 400 degrees. Place a wire rack on top of a baking sheet and spray with cooking spray.
  2. Season the flank steak with salt and pepper, pressing the seasoning into the meat with your hands.
  3. Combine the pistachios and almond flour in a food processor and pulse a few times until coarsely chopped.
  4. Spray the steak with cooking spray and then top with the pistachio mixture, pressing it firmly onto the top of the steak.
  5. Place the steak on the wire rack and cook in the oven on a low rack for about 20 minutes for medium-rare to medium.
  6. Meanwhile, combine the peaches, basil leaves and ginger in the food processor and process until pureed.
  7. Remove the steak from the oven and let it rest for at least 5 minutes before slicing.
  8. Spoon the peach puree over the top of the slices before serving.
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