Steak Salad

Name: Steak Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 g (9oz) rump steaks, fat trimmed; 1 tbsp. extra virgin olive oil, plus extra to drizzle; 2-3 tbsp fresh pesto, to taste; 110 g bag salad leaves; 250 g (9oz) cherry tomatoes; 100 g (3½oz) marinated artichoke pieces from a jar, drained; 50 g (2oz) toasted pinenuts; 25 g (1oz) Parmesan cheese shavings

Using pesto as a dressing is a speedy way to inject flavour into salads

By The GH Kitchen TeamPublished: 09 April 2012

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Dish, Food, Cuisine, Salad, Ingredient, Greek salad, Spinach salad, Produce, Recipe, Vegetable,

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Yields:

Prep Time:

15 mins

Total Time:

15 mins

Ingredients

2 g (9oz) rump steaks, fat trimmed
1 Tbsp. extra virgin olive oil, plus extra to drizzle
2-3 tbsp fresh pesto, to taste
110 g bag salad leaves
250 g (9oz) cherry tomatoes
100 g (3½oz) marinated artichoke pieces from a jar, drained
50 g (2oz) toasted pinenuts
25 g (1oz) Parmesan cheese shavings

Directions

1. Step 1
  Pat the steaks dry with kitchen paper, then season well on both sides. Next, heat the oil in a large frying pan over high heat and fry the steaks for 5min, turning once, for medium rare meat (cook for longer or shorter depending on your preference).
2. Step 2
  Meanwhile, in a small bowl stir together the pesto, some freshly ground black pepper and enough water to make a loose dressing. Put the salad leaves, tomatoes and artichoke pieces into a large serving bowl, then pour over most of the pesto dressing and toss to combine.
3. Step 3
  When the steaks are cooked, transfer to a board and leave to rest for 5min before slicing into strips. Add the steak strips to the salad, then drizzle over the remaining pesto dressing and some extra oil, if you like. Garnish with the pinenuts and Parmesan shavings. Serve immediately with crusty bread.

Per Serving:

Calories: 378
Total carbs: 3 g
Sugars: 3 g
Total fat: 25 g
Saturated fat: 6 g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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