Steakhouse salad with pesto vibes
Indulge in the rich flavors of a steakhouse salad with a delightful twist of pesto vibes. Savor the succulent taste of perfectly grilled steak paired with fresh, aromatic pesto for a truly satisfying culinary experience.
Ingredients:
- cup raw pine nuts or walnuts
- boneless New York strip or rib-eye steaks (at least 1" thick; about 1½ lb. total), patted dry
- tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
- Freshly ground black pepper
- Tbsp. plus ½ cup extra-virgin olive oil
- garlic cloves
- lemon
- heads of Little Gem lettuce or 2 heads of romaine lettuce, leaves torn into bite-size pieces if large
- cups basil leaves
- oz. Parmesan
Instructions:
- Toast ½ cup of raw pine nuts or walnuts in a small skillet without oil on medium-low heat, stirring occasionally, until they turn golden brown, which takes about 4 to 6 minutes. Allow them to cool down.
- Season 2 boneless New York strip or rib-eye steaks (each at least 1 inch thick, totaling about 1 ½ pounds) that have been patted dry, with kosher salt and freshly ground black pepper generously. Rub the steaks all over with 1 tablespoon of extra-virgin olive oil. Heat a medium-sized cast-iron skillet over medium-high heat without any oil. Once the skillet starts to smoke slightly, place the steaks in it, standing them on their fatty edges using tongs, and cook until they develop a brown crust, approximately 2 minutes. Turn the steaks onto one flat side and continue cooking, turning them every minute until they are browned on the underside, and an instant-read thermometer placed in the thickest part reads 125°F for medium-rare, which should take about 10 to 15 minutes. Move the steaks to a cutting board and let them rest for 10 minutes.
- In the meantime, finely chop the toasted pine nuts, 3 garlic cloves, and ½ teaspoon of Diamond Crystal or ¼ teaspoon of Morton kosher salt together on a cutting board. Transfer this mixture to a small bowl and finely grate the zest of 1 lemon into it, setting the lemon aside. Add the remaining ½ cup of extra-virgin olive oil and blend well; season the sauce with salt and pepper.
- Cut the set-aside lemon in half. Combine 4 heads of Little Gem lettuce or 2 heads of romaine lettuce (torn into bite-size pieces if they are large) and 2 cups of basil leaves in a large bowl. Pour half of the pine nut sauce and squeeze the juice from one half of the lemon onto the greens. Use your hands to toss the greens until they are evenly coated. Taste and add more lemon juice and salt if necessary. (The salad should have a vibrant and delicious taste.) Transfer the salad to a serving platter or individual plates.
- Slice the steaks thinly against the grain and arrange them over the salad. Use a vegetable peeler to shave 1 ½ ounces of Parmesan over the steak and salad. Serve with the remaining sauce on the side.
Summary:
- Calories: 3590 kcal
- Fat: 320 g
- Protein: 163 g
- Carbs: 36 g
- Potassium: 3531 mg
- Magnesium: 432 mg