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Prep time 5 minutes | Ready in 15 minutes | Serves 2 to 3
Ingredients
1 strip loin steak, 1 1/2 to 2 inches thick (about 400 to 500 g)
Extra-virgin olive oil
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon pesto
1/2 teaspoon Dijon
1/4 teaspoon salt
4 cups baby arugula
1 small chunk of Parmesan (about 2 square inches)
Instructions
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Pat the steak dry with paper towels. Brush both sides lightly with olive oil, then sprinkle evenly with salt.
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Heat a heavy frying pan over high. Place the steak in the dry pan and cook 2 minutes. Flip the steak and cook another 2 minutes, then reduce the heat to medium and cook another 5 to 8 minutes, or until the steak is medium rare to medium. Transfer to a cutting board and let rest at least 5 minutes.
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Meanwhile, combine the oil, lemon juice, pesto, Dijon and salt in a small jar and shake well, until combined. Divide the arugula between 2 or 3 plates. Use a vegetable peeler to shave thin slices of cheese over the arugula.
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Slice the steak thinly and divide over the salads. Drizzle with the vinaigrette.
Excerpted from Dinner, Uncomplicated: Fixing a Delicious Meal Every Night of the Week by Claire Tansey. Copyright (C) 2020 by Claire Tansey. Photography by Suech & Beck (C) 2020. Reprinted by permission.
Lifestyle
This dish is hearty without being heavy, and we love the contrasting textures.
