Seared flank steak gets a warm rub of turmeric and ginger before it hits a screaming-hot cast iron skillet, developing a deep, caramelized crust while staying juicy inside. A bright, garlicky basil-parsley pesto comes together fast in the food processor, loosened with good olive oil and a squeeze of lemon for lift. Golden-edged zucchini, peppery arugula, and juicy cherry tomatoes round out the plate with fresh color and crunch, all tossed with more lemon and a drizzle of olive oil. Thin slices of rested steak fan over the greens, finished with a generous spoonful of that vibrant pesto for a dish that's as satisfying as it is fresh. Simple, whole-food ingredients and a straightforward sear-and-toss method make this a natural fit for a Paleo table. It's the kind of dinner-salad that eats like a main course — hearty, herby, and full of contrast in every bite.
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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.
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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