Makes 2 servings
1/2 cup basil leaves
2 teaspoons minced garlic
1/4 cup walnuts
1 tablespoon lemon juice
2 6-ounce strip steaks
1 teaspoon dried oregano
1 tablespoon olive oil
1. Slice zucchini into long, thin strips with a vegetable peeler. Add to a bowl.
2. Finely chop basil, garlic, and walnuts together until a coarse paste forms. (Alternatively, blitz in a food processor.) Toss with zucchini; season with salt and drizzle with lemon juice. Set aside.
3. Season strip steaks with dried oregano, salt, and pepper on both sides. Heat olive oil in a large nonstick skillet over medium-high heat. Add strip steak and cook 3 minutes. Flip, add cherry tomatoes, and cook 2 minutes more, or until steak is done to your preference and tomatoes begin to soften.
4. Enjoy steak and cherry tomatoes over pesto salad.