Makes 2 servings


2 zucchini

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.

Per serving: 465 calories, 41 grams protein, 9 grams carbohydrates, 5 grams sugar, 32 grams fat, 152 milligrams cholesterol, 14 milligrams sodium, 4 grams dietary fiber. EndText