Pesto Steak Salad with Toasted Sourdough
Pesto Steak Salad with Toasted Sourdough
Ingredients
For the Steak and Sourdough
- 4 slices sourdough bread
- 1/2 cup pesto
- 1 1/2 pounds flank steak
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 tablespoon vegetable oil
For the Salad
- 6 cups romaine lettuce, chopped
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup Parmesan cheese, grated
- 1 cup croutons
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat a large skillet or grill pan over medium-high heat. Spread a generous amount of pesto (about 2 tablespoons per slice) on one side of each slice of sourdough bread. Once the pan is hot, place the pesto-covered bread pesto-side down and toast for 2-3 minutes, or until golden brown and crispy. Remove from pan and set aside.
⏱️ 5 min
- 2
While the bread toasts, pat the flank steak dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder.
⏱️ 2 min
- 3
Add vegetable oil to the hot skillet. Once shimmering, carefully place the seasoned steak in the pan. Cook for 3-4 minutes per side for medium-rare, or to your desired doneness. For medium-rare, the internal temperature should reach 130-135°F (54-57°C).
⏱️ 8 min
- 4
Remove the cooked steak from the pan and transfer it to a cutting board. Let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 5 min
- 5
While the steak rests, prepare the salad vegetables. In a large mixing bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and thinly sliced red onion.
⏱️ 5 min
- 6
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper for the dressing until well combined.
⏱️ 2 min
- 7
Slice the rested steak against the grain into thin strips. Add the sliced steak to the bowl with the prepared vegetables. Pour the whisked dressing over the salad ingredients.
⏱️ 3 min
- 8
Add the grated Parmesan cheese and croutons to the salad. Toss all the ingredients together gently to ensure everything is well coated with the dressing. Serve immediately with the pesto-toasted sourdough bread on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Steak Salad with Toasted Sourdough
For the Steak and Sourdough
- 4 slices sourdough bread
- 1/2 cup pesto
- 1 1/2 pounds flank steak
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 tablespoon vegetable oil
For the Salad
- 6 cups romaine lettuce, chopped
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup Parmesan cheese, grated
- 1 cup croutons
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat a large skillet or grill pan over medium-high heat. Spread a generous amount of pesto (about 2 tablespoons per slice) on one side of each slice of sourdough bread. Once the pan is hot, place the pesto-covered bread pesto-side down and toast for 2-3 minutes, or until golden brown and crispy. Remove from pan and set aside.
⏱️ 5 min - 2
While the bread toasts, pat the flank steak dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder.
⏱️ 2 min - 3
Add vegetable oil to the hot skillet. Once shimmering, carefully place the seasoned steak in the pan. Cook for 3-4 minutes per side for medium-rare, or to your desired doneness. For medium-rare, the internal temperature should reach 130-135°F (54-57°C).
⏱️ 8 min - 4
Remove the cooked steak from the pan and transfer it to a cutting board. Let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 5 min - 5
While the steak rests, prepare the salad vegetables. In a large mixing bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and thinly sliced red onion.
⏱️ 5 min - 6
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper for the dressing until well combined.
⏱️ 2 min - 7
Slice the rested steak against the grain into thin strips. Add the sliced steak to the bowl with the prepared vegetables. Pour the whisked dressing over the salad ingredients.
⏱️ 3 min - 8
Add the grated Parmesan cheese and croutons to the salad. Toss all the ingredients together gently to ensure everything is well coated with the dressing. Serve immediately with the pesto-toasted sourdough bread on the side.
⏱️ 2 min