Nitrate & Nitrite Free Basil-Pesto Steak Salad
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Learn more →Ingredients
4 servings
For the steak
- 1 ¼ lb flank 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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