Steak and Arugula Salad with Pesto Vinaigrette
This steak and arugula salad with pesto vinaigrette is an easy meal of peppery greens, pan-seared strip, shaved Parmesan, and a pesto dressing, that's quick enough for a weeknight, yet special enough for guests.
Ingredients
For the steak
- One (1 1/2-to 2-inch-thick) strip steak (about 1 lb | 454 g)
- Extra-virgin olive oil
- 1/4 teaspoon kosher salt
For the pesto vinaigrette
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon store-bought or homemade pesto
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
To serve
- 4 cups (4 oz) baby arugula
- One (2 inch) chunk of Parmesan (2 oz | 57 g)
Instructions
Prepare the steak
- Pat the steak dry with paper towels. Brush both sides lightly with olive oil and then sprinkle with salt.
- Place a heavy, preferably cast iron, skillet over high heat until very hot. Place the steak in the dry skillet and cook for 2 minutes. Flip the steak and cook for 2 minutes more.
- Reduce the heat to medium and cook to your preferred doneness, about 5 minutes for medium-rare or 8 minutes for medium well.
- Transfer the steak to a cutting board to rest for at least 5 minutes.
Make the pesto vinaigrette
- While the steak rests, in small jar with a lid or a small bowl with a whisk, combine the oil, lemon juice, pesto, Dijon, and salt and shake or whisk well.
Serve the steak and arugula salad
- Divvy the arugula among 2 or 3 plates.
- Thinly slice the steak and arrange it atop the arugula. Using a vegetable peeler or knife, shave the Parmesan over the steak and arugula. Drizzle with the vinaigrette and serve immediately.
Nutrition
Serving: 1portion | Calories: 902kcal | Carbohydrates: 4g | Protein: 58g | Fat: 72g | Saturated Fat: 23g | Monounsaturated Fat: 37g | Cholesterol: 201mg | Sodium: 1251mg | Fiber: 1g | Sugar: 2g