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.