Dr. Mark Hyman’s Feel-Good Pesto Steak Salad
Beef, Pork & Lamb, Main, Salads, Wraps & Sandwiches
November 5, 2019
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
This simple and stunning steak salad is full of healthy fats, clean protein, and filling fiber, topped with a bold basil and mint pesto vinaigrette.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Ingredients
PESTO VINAIGRETTE INGREDIENTS:
1/2 tsp pink Himalayan salt or sea salt
1/2 cup extra virgin olive oil
GRILLED VEGGIE & STEAK INGREDIENTS:
1 red bell pepper, stemmed, halved, and seeded
1 yellow bell pepper, stemmed, halved, and seeded
1 large zucchini, quartered lengthwise
1 large avocado, pitted, peeled, and quartered
2 fennel bulbs, cored and quartered
2 cups mixed mushrooms (such as maitake, King Trumpet, or others)
1 1/2 lbs grassfed sirloin steak
1 tsp pink Himalayan salt or sea salt, divided
Directions
1For the vinaigrette: Combine the basil, mint, garlic, and pine nuts in a food processor and pulse several times until a coarse mixture forms.
2Add the vinegar, mustard, salt, and pepper.
3Turn on the food processor, then slowly drizzle in the olive oil and blend until incorporated; set aside.
4To grill the veggies: Preheat a grill or grill pan to medium-high.
5While the grill or grill pan is warming, prep the veggies: In a large bowl, toss the peppers, zucchini, green onions, radishes, avocado, red onion, fennel, and mushrooms with 4 tablespoons of the avocado oil and 1/2 teaspoon of the salt.
6Place the vegetables on the grill rack or pan and grill 4 minutes on each side, or until slightly blackened.
7Remove the vegetables from the grill and cool slightly.
8Cut into 1-inch pieces and set aside.
9To grill the steak: Heat the grill or grill pan to high.
10Coat the steak with the remaining 2 tablespoons of avocado oil, 1/2 teaspoon salt, and pepper.
11Grill the steak 4 minutes per side for medium-rare, or longer to desired doneness.
12Transfer to a cutting board and allow to rest for 2 to 3 minutes, then cut into slices.
13To assemble the salad: In a large bowl, combine the grilled vegetables with the arugula, tomatoes, and hemp seeds.
14Add the vinaigrette and toss gently.
15Transfer the salad to a serving platter and place the steak slices on top. Garnish with a sprinkle of hemp seeds and enjoy.
“Here’s a simple, fresh, and satisfying salad full of healthy fats to boost brain health, cellular integrity, and metabolism—and it’s a personal favorite that I make every week. A bright vinaigrette of basil and mint is the perfect complement to savory steak and spicy arugula. Don’t forget to always choose grass-fed beef to get the most nutrition out of your animal protein. The steak and veggies can be grilled on a grill or a grill pan.” – Dr. Mark Hyman
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
