Seared Steak Salad With Fresh Basil Pesto and Zucchini
Makes 2 servings 2 zucchini 1/2 cup basil leaves 2 teaspoons minced garlic 1/4 cup walnuts 1 tablespoon lemon juice
Makes 2 servings
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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
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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