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Seared Beef Salad with Fresh Basil Pesto and Arugula

Serves 2
Time 30 min
Homemade pesto is paired with tender, juicy grass-fed beef and served with a simple arugula salad in this recipe from Denver chef Elise Wiggins of Panzano. Chef's Tip: Store extra pesto in ice cubes trays to ensure freshness and availability.
Ingredients
  • Basil Pesto
  • 1/4 cup pine nuts
  • 2 cups loosely packed fresh basil leaves (2 ounces)
  • 1/4 cup fresh flat-leaf parsley, stems removed
  • 1/2 cup extra-virgin olive oil
  • 3 cloves garlic
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1/4 teaspoon fine sea salt
  • Seared Beef
  • 1 (8.0-ounce) grass-fed beef skirt steak, London broil or NY strip
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 4 tablespoons prepared basil pesto
  • 2 cups baby arugula
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons Gorgonzola cheese crumbles
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Method

For the pesto, toast pine nuts in a sauté pan over medium heat until fragrant and lightly browned.

Watch carefully as they burn quickly.

Remove from pan and set aside.

Heat a saucepan of water to a boil.

Prepare an ice bath by filling a bowl with ice cubes and water; set aside.

Place basil in boiling water and remove immediately, plunging it into the ice bath.

Squeeze excess water from basil, separate leaves and place in food processor with the parsley.

Process basil and parsley while slowly adding olive oil.

Pulse for 30 seconds, until the oil and herbs are combined.

Add garlic and pulse until combined.

Pour into a bowl and fold in cheese and whole pine nuts.

Add salt to taste. Set aside.

For the beef, remove silver skin and excess fat from steak and cut lengthwise into two thin steaks.

Heat the grill or grill pan to medium high.

Brush grill with 1 teaspoon olive oil.

Grill steak to desired doneness, to 130°F for medium.

Grass-fed beef tends to cook faster than grain-fed beef.

Allow steak to rest 5 to 7 minutes before slicing.

Spread 1 to 2 tablespoons of pesto on each plate.

Thinly slice the steak and arrange over the pesto and sprinkle with sea salt.

Toss arugula with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar.

Add salt and pepper to taste.

Place on top of the steak.

Garnish with Gorgonzola.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Basil Pesto
  • 1/4 cup pine nuts
  • 2 cups loosely packed fresh basil leaves (2 ounces)
  • 1/4 cup fresh flat-leaf parsley, stems removed
  • 1/2 cup extra-virgin olive oil
  • 3 cloves garlic
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1/4 teaspoon fine sea salt
  • Seared Beef
  • 1 (8.0-ounce) grass-fed beef skirt steak, London broil or NY strip
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 4 tablespoons prepared basil pesto
  • 2 cups baby arugula
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons Gorgonzola cheese crumbles
Shop with Prime

Exclusively for Prime members in select ZIP codes.