Sun-Dried Tomato Walnut Pesto Flank Steak Salad


Yield: 4 Servings

Sun-dried Tomato Walnut Pesto Flank Steak Salad

Prep time: 45 MinCook time: 15 MinTotal time: 1 Hour


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


Sun-dried Tomato Walnut Pesto
  1. Blend all ingredients together in a food processor.
Steak Salad
  1. Bring flank steak to room temperature and season with kosher salt.
  2. Bring a pan to high heat with avocado oil.
  3. 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.
  4. Allow steak to rest until room temperature, about 20 minutes.
  5. Toss arugula with lemon juice, olive oil and kosher salt to taste.
  6. Slice steak very thin against the grain and serve with pesto and salad.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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