Steak with Lemon-Herb Pesto and Spinach Salad

Ingredients

• 6 cups baby spinach 
• 0.8 teaspoon pepper black divided freshly ground
• 1 teaspoon dijon mustard 
• 1 pound flank steak trimmed
• 0.5 cup flat-leaf parsley leaves fresh
• 0.5 cup cilantro leaves fresh
• 5  garlic cloves divided
• 5 teaspoons juice of lemon fresh divided
• 0.5 teaspoon lemon rind 
• 3 tablespoons olive oil extra-virgin divided
• 0.5 cup onion red vertically sliced
• 0.6 teaspoon salt divided

Equipment

• food processor
• bowl
• frying pan
• whisk
• grill pan

Directions

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.
3. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness.
5. Let steak stand 5 minutes. Thinly slice steak across the grain.
6. Mince remaining 1 garlic clove.
7. 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.
8. Add baby spinach and sliced red onion to bowl; toss gently to coat.
9. Serve steak with salad and pesto.