A simple sandwich with zesty pesto and perfectly grilled steak is just the thing to enjoy outside—no utensils required.
INGREDIENTS
- 1 lb. steak
- Kosher salt and pepper
- 1 large baguette
- 2 tbsp. unsalted butter
- 1 c. Arugula Pesto
ARUGULA PESTO
- 3 scallions, root ends intact, washed
- 2 heaping cups fresh arugula
- 1/2 c. grated Parmesan
- 3 tbsp. salted roasted pepitas
- 1 large clove garlic, peeled
- 1 tsp. lemon zest plus 3 Tbsp lemon juice
- Kosher salt and pepper
- 1/4 c. olive oil
DIRECTIONS
1. Season steak with salt and pepper and grill or cook to desired doneness. Let rest, then thinly slice.
2. Split baguette, then spread 1 side with butter and other side with Arugula Pesto.
3. Pile with sliced steak and top with other baguette half.
ARUGULA PESTO
1. Heat cast-iron skillet on medium-high until very hot. Add scallions, including roots; cook until charred, 3 to 4 min. per side. Transfer to cutting board and roughly chop, discarding roots.
2. Transfer to food processor and add arugula, Parmesan, pepitas, garlic, lemon zest and juice, and 1/2 tsp each salt and pepper. Pulse to finely chop, scraping down sides as necessary.
3. Add oil and pulse to combine. Use about 1 cup for sandwich and remainder for dipping.
PER 2-TBSP SERVING PESTO 70 calories, 6.5 g fat (1.5 g saturated), 2 g protein, 145 mg sodium,
Source: womansday.com