Low Iodine Basil-Pesto Steak Salad

Total time40 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the steak

1 ¼ lb flank steak
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
1 tbsp olive oil
1 tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger

For the pesto

2 cups fresh basil leaves, packed
½ cup fresh parsley leaves
2 cloves garlic, peeled
⅓ cup olive oil
2 tbsp fresh lemon juice
¼ tsp fine sea salt

For the salad

5 oz baby arugula or mixed greens
1 medium zucchini, halved lengthwise and sliced into half-moons
1 cup cherry tomatoes, halved
1 tbsp olive oil
¼ tsp fine sea salt
1 tbsp fresh lemon juice

Instructions

1
Pat the flank steak dry with paper towels. In a small bowl, stir together 1 tsp salt, turmeric, and ginger, then rub the mixture evenly over both sides of the steak.
2
Combine the basil, parsley, garlic, lemon juice, and 1/4 tsp salt in a food processor. Pulse 5–6 times until roughly chopped. With the motor running, stream in the 1/3 cup olive oil and process until the pesto is smooth but still has some texture. Taste and adjust salt. Set aside.

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