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brussels sprouts pesto steak salad

Brussels Sprouts Pesto Steak Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Grill pan or outdoor grill
  • 1 large skillet or sheet pan
  • 1 food processor or blender
  • 1 large mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Tongs
  • 1 instant-read thermometer
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 1/4 pound flank steak room temperature
  • 1 pound brussels sprouts trimmed and halved
  • 2 cup baby arugula packed
  • 1 cup cherry tomatoes halved
  • 1/3 cup parmesan cheese shaved
  • 1/4 cup toasted almonds chopped
  • 3 tablespoon olive oil divided
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon balsamic vinegar
  • 2 cup fresh basil leaves packed (for pesto)
  • 1/2 cup parsley leaves packed (for pesto)
  • 1/3 cup extra-virgin olive oil (for pesto)
  • 1/4 cup parmesan cheese grated, (for pesto)
  • 1/4 cup toasted almonds (for pesto)
  • 1 small garlic clove (for pesto)
  • 1 tablespoon lemon juice (for pesto)
  • 1/4 teaspoon kosher salt (for pesto)
  • 2 tablespoon cold water as needed (for pesto)

Instructions
 

  • Pat the flank steak dry and season both sides with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, garlic powder, and smoked paprika.
  • Toss the brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and spread cut-side down in a hot skillet or on a preheated 425°F sheet pan.
  • Roast or pan-sear the brussels sprouts until deeply browned and tender, 12 to 15 minutes, then set aside to cool slightly.
  • In a food processor, pulse basil, parsley, parmesan, almonds, garlic, lemon juice, and salt until finely chopped.
  • With the processor running, stream in extra-virgin olive oil, adding cold water as needed to reach a spoonable pesto consistency.
  • Preheat a grill or grill pan over medium-high heat and oil the grates lightly.
  • Grill the steak 4 to 6 minutes per side for medium-rare or until 130°F internal temperature, then transfer to a board.
  • Rest the steak loosely tented with foil for 10 minutes, then slice thinly against the grain.
  • In a large bowl, combine roasted brussels sprouts, arugula, cherry tomatoes, shaved parmesan, and chopped toasted almonds.
  • Drizzle the salad with balsamic vinegar and 1 tablespoon olive oil, toss gently, and season to taste.
  • Spoon some pesto over the sliced steak and toss the remaining pesto with the salad to lightly coat.
  • Plate the salad, top with sliced steak, and finish with any remaining pesto and a few extra parmesan shavings.

Notes

For even cooking, let the steak come to room temperature for 30 minutes before grilling and use an instant-read thermometer to avoid overcooking. If your brussels sprouts are large, quarter them so they char without burning; placing them cut-side down maximizes caramelization. Swap almonds for pine nuts or walnuts in the pesto, and thin the pesto with extra lemon juice for brightness. Leftover pesto keeps 3 to 4 days refrigerated under a thin layer of oil. If you don’t have a grill, sear the steak in a very hot cast-iron skillet with a little oil and finish in a 400°F oven as needed. Adjust seasoning at the end with flaky salt and a splash of vinegar to balance the richness.
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