bonappetit4.3
Pesto Steak Salad
We took steak tagliata and combined it with all of our favorite pesto flavors: crunchy nuts, fresh basil, and curls of shaved Parmesan.
👥 4 Servings👤 Ali Slagle📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●cutting board
- ●bowl
- ●peeler
📝 Preparation Steps
1
Toast ½ cup raw pine nuts or walnuts in a small dry skillet over medium-low heat, tossing often, until golden brown, 4–⏱️ 6 minutes. Let cool.
2
Generously season 2 boneless New York strip or rib-eye steaks (at least 1" thick; about 1½ lb. total), patted dry, with kosher salt and freshly ground black pepper. Rub steaks all over with 1 Tbsp. extra-virgin olive oil. Heat a dry medium cast-iron skillet over medium-high. When just smoking, place steaks in skillet, standing them up on their fat caps with tongs, and cook until browned, about ⏱️ 2 minutes. Turn steaks onto a flat side and cook, turning over every minute, until browned underneath and an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, 10–⏱️ 15 minutes. Transfer steaks to a cutting board and let rest ⏱️ 10 minutes.
boneless New York strip or rib-eye steaks (at least 1" thick; about 1½ lb. total), patted dry2Freshly ground black pepper
3
Meanwhile, finely chop pine nuts, 3 garlic cloves, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt together on a cutting board. Transfer to a small bowl and finely grate in zest of 1 lemon; set lemon aside. Add remaining ½ cup extra-virgin olive oil and mix well; season sauce with salt and pepper.
lemon1
4
Cut reserved lemon in half. Toss 4 heads of Little Gem lettuce or 2 heads of romaine lettuce, leaves torn into bite-size pieces if large, and 2 cups basil leaves in a large bowl. Add half of pine nut sauce and squeeze in juice from a lemon half. Toss greens with your hands to coat. Taste and add more lemon juice and season with salt if needed. (Salad should taste bright and flavorful.) Transfer salad to a platter or plates.
lemon1heads of Little Gem lettuce or 2 heads of romaine lettuce, leaves torn into bite-size pieces if large4basil leaves2 cups
5
Thinly slice steaks against the grain and arrange over salad. Using a vegetable peeler, shave 1½ oz. Parmesan over steak and salad. Serve with remaining sauce alongside.
½ oz. Parmesan1
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