Pesto Steak Salad
Pesto and steak - a perfect summer salad, made on the grill or the stovetop. This hearty meal, with tender beef served on lemon, garlic and herb-flavoured greens, is adapted from Bon Appetit, Be sure to use a substantial, crunchy lettuce rather than fragile greens, which will become limp when the dressing is added. Don't skimp on salting the greens, either. With the right combination of lemons, herbs and salt, the salad is bright-tasting and memorable.
It's summer, so you need a good recipe for Barbecued Ribs, right? Back to Main Dishes.
Serves: 4
Time: 20 minutes
Ingredients
1/2 cup raw pine nuts, walnuts, almonds, cashews or nuts of your choice, halved or slivered according to your preference
2 steaks of your choice (at least 1" thick; about 1½ lb. total), patted dry
1 teaspoon table salt or 1/4 tsp. kosher salt, plus more
Freshly ground black pepper
1 tablespoon. plus 1/2 cup extra-virgin olive oil
3 garlic cloves
1 lemon
Up to 2 heads of romaine, iceberg or other firm lettuce, leaves torn into bite-size pieces if large
2 cups fresh basil leaves or 2/3 cup dried basil
1 1/2 oz. Parmesan (optional)
Method
Toast the nuts on a small dry skillet over medium-low heat, tossing often, until golden brown, 4–6 minutes. Transfer immediately to a bowl and let cool.
Generously season the steaks with kosher salt and pepper. Brush the steaks all over with 1 tablespoon (or more) olive oil. Heat a dry medium cast-iron skillet over medium-high or heat a barbecue grill to medium-high..
When the pan or grill is hot, cook the steaks until until browned on one side, about 2 minutes. Turn the steaks and cook, turning over every minute, until browned underneath, 10–15 minutes. OR Cook steaks for 5 minutes on the first side and flip for another five minutes.
If you have one, an instant-read thermometer inserted into the thickest part will register 125° for medium-rare, Transfer the steaks to a cutting board, cover with a plate or pot top and let them rest 10 minutes.
Meanwhile, finely chop the 3 garlic cloves and zest the lemon. Set the lemon aside. Mix the nuts, garlic and salt together in a small bowl. Add the remaining 1/2 cup olive oil and mix well; season sauce with the salt and pepper.
Toss the lettuce leaves, torn into bite-size pieces if large, and the fresh or dried basil in a large bowl. Add half of the pine nut sauce.
Cut the reserved lemon in half and squeeze in juice from one half of the lemon. Toss the greens with your hands to coat. Taste and add more lemon juice and season with salt if needed. (The salad should taste bright and flavorful.)
Transfer the salad to a platter or plates.
Thinly slice the steaks against the grain and arrange over the salad. If desired, shave the Parmesan over the steak and salad. Serve with remaining sauce alongside.
Pesto and steak - a perfect summer salad, made on the grill or the stovetop. This hearty meal, with tender beef served on lemon, garlic and herb-flavoured greens, is adapted from Bon Appetit, Be sure to use a substantial, crunchy lettuce rather than fragile greens, which will become limp when the dressing is added. Don't skimp on salting the greens, either. With the right combination of lemons, herbs and salt, the salad is bright-tasting and memorable.
It's summer, so you need a good recipe for Barbecued Ribs, right? Back to Main Dishes.
Serves: 4
Time: 20 minutes
Ingredients
1/2 cup raw pine nuts, walnuts, almonds, cashews or nuts of your choice, halved or slivered according to your preference
2 steaks of your choice (at least 1" thick; about 1½ lb. total), patted dry
1 teaspoon table salt or 1/4 tsp. kosher salt, plus more
Freshly ground black pepper
1 tablespoon. plus 1/2 cup extra-virgin olive oil
3 garlic cloves
1 lemon
Up to 2 heads of romaine, iceberg or other firm lettuce, leaves torn into bite-size pieces if large
2 cups fresh basil leaves or 2/3 cup dried basil
1 1/2 oz. Parmesan (optional)
Method
Toast the nuts on a small dry skillet over medium-low heat, tossing often, until golden brown, 4–6 minutes. Transfer immediately to a bowl and let cool.
Generously season the steaks with kosher salt and pepper. Brush the steaks all over with 1 tablespoon (or more) olive oil. Heat a dry medium cast-iron skillet over medium-high or heat a barbecue grill to medium-high..
When the pan or grill is hot, cook the steaks until until browned on one side, about 2 minutes. Turn the steaks and cook, turning over every minute, until browned underneath, 10–15 minutes. OR Cook steaks for 5 minutes on the first side and flip for another five minutes.
If you have one, an instant-read thermometer inserted into the thickest part will register 125° for medium-rare, Transfer the steaks to a cutting board, cover with a plate or pot top and let them rest 10 minutes.
Meanwhile, finely chop the 3 garlic cloves and zest the lemon. Set the lemon aside. Mix the nuts, garlic and salt together in a small bowl. Add the remaining 1/2 cup olive oil and mix well; season sauce with the salt and pepper.
Toss the lettuce leaves, torn into bite-size pieces if large, and the fresh or dried basil in a large bowl. Add half of the pine nut sauce.
Cut the reserved lemon in half and squeeze in juice from one half of the lemon. Toss the greens with your hands to coat. Taste and add more lemon juice and season with salt if needed. (The salad should taste bright and flavorful.)
Transfer the salad to a platter or plates.
Thinly slice the steaks against the grain and arrange over the salad. If desired, shave the Parmesan over the steak and salad. Serve with remaining sauce alongside.