Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Pesto Steak Salad
Succulent strips of grilled steak are served over a bed of mixed greens and drizzled with a vibrant, herbaceous basil pesto. The richness of the beef is perfectly balanced by the garlicky, nutty notes of the sauce and the crunch of fresh vegetables. This is a high-protein, gourmet salad that feels truly indulgent.
Succulent strips of grilled steak are served over a bed of mixed greens and drizzled with a vibrant, herbaceous basil pesto. The richness of the beef is perfectly balanced by the garlicky, nutty notes of the sauce and the crunch of fresh vegetables. This is a high-protein, gourmet salad that feels truly indulgent.
Ingredients
- 1 tbsp Rump Steak
- 56 g Arugula
- 14 cup Pine Nuts
- 14 oz Grated Parmesan
- 2 tsp Basil Pesto
- 1/4 tsp Salt and Pepper
Instructions
- Roast the pine nuts in a pan without oil and then transfer to a bowl and set aside.
- Place the rump steak in the pan and fry from both sides with a dash of water for approx. 10 minutes.
- In the meantime, wash the arugula and split onto 2 plates.
- Cut the steak into thin strips and place on top of the salad.
- Serve with basil pesto, pine nuts and Parmesan cheese.
Storage and Meal Prep Tips
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