Ingredients:
1 (8 ounce) grass-fed beef skirt steak, London broil or NY strip
2 tablespoons plus 1 teaspoon extra virgin olive oil
4 tablespoons prepared basil pesto
2 cups baby arugula
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
2 tablespoons Gorgonzola cheese crumbles
Basil Pesto Recipe >>
Procedure:
Remove silver skin and excess fat from steak and cut lengthwise into two thin steaks. Heat grill or grill pan to medium high heat. Brush grill with one teaspoon olive oil. Grill steak to desired doneness. Grass-fed beef tends to cook faster than grain-fed beef. Allow steak to rest 5 to 7 minutes before slicing.
Spread 1 to 2 tablespoons of pesto on each plate. Thinly slice the steak and arrange over the pesto and sprinkle with sea salt. Toss arugula with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar. Add salt and pepper to taste. Place on top of the steak. Garnish with Gorgonzola.
2 tablespoons plus 1 teaspoon extra virgin olive oil
4 tablespoons prepared basil pesto
2 cups baby arugula
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
2 tablespoons Gorgonzola cheese crumbles
Basil Pesto Recipe >>
Procedure:
Remove silver skin and excess fat from steak and cut lengthwise into two thin steaks. Heat grill or grill pan to medium high heat. Brush grill with one teaspoon olive oil. Grill steak to desired doneness. Grass-fed beef tends to cook faster than grain-fed beef. Allow steak to rest 5 to 7 minutes before slicing.
Spread 1 to 2 tablespoons of pesto on each plate. Thinly slice the steak and arrange over the pesto and sprinkle with sea salt. Toss arugula with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar. Add salt and pepper to taste. Place on top of the steak. Garnish with Gorgonzola.
Restaurant: Panzano, Denver
Recipe Type: Authentic
Submitted By: Chef Elise Wiggins of PanzanoRecipe Type: Authentic
Recipe Author: Chef Elise Wiggins
Recipe Source: http://www.wholefoodsmarket.com/recipe/seared-beef-salad-fresh-basil-pesto-and-arugula