Sun-Dried Tomato Walnut Pesto Flank Steak Salad
(GF)
Yield: 4 Servings
Sun-dried Tomato Walnut Pesto Flank Steak Salad
Prep time: 45 MinCook time: 15 MinTotal time: 1 Hour
Ingredients
Sun-dried Tomato Walnut Pesto
- 1/3 cup Olive Oil
- 1/3 cup Walnuts
- 1/3 cup Parmesan, grated
- 1/3 cup Sun-dried Tomatoes, packed in oil
- 1 cup Spinach
- 1 cup Basil
- 1 Garlic Clove
- Kosher Salt
Steak Salad
- 1 1/2 -2 pounds Flank Steak6 cups Arugula Kosher SaltAvocado OilGrated Parmesan, for serving Lemon JuiceOlive Oil
Instructions
Sun-dried Tomato Walnut Pesto
- Blend all ingredients together in a food processor.
Steak Salad
- Bring flank steak to room temperature and season with kosher salt.
- Bring a pan to high heat with avocado oil.
- Sear steak for 2 minutes per side, then continue cooking until preferred temperature. The thickness of flank steak varies, so if you are unsure with cooking times, use a meat thermometer until preferred doneness.
- Allow steak to rest until room temperature, about 20 minutes.
- Toss arugula with lemon juice, olive oil and kosher salt to taste.
- Slice steak very thin against the grain and serve with pesto and salad.
