Deconstructed Pesto Sirloin Steak

This could not be easier—and the fact that we’ve taken apart the pesto and made those ingredients garnish makes for a pretty dish. Serve this with plenty of fresh tomato salsa/salad, which seems a perfect complement to the flavors of pesto. We use pecans because that is what we happen to have, but walnuts or the more traditional pine nuts would be every bit as delicious.

Prep Time: 5 Minutes
Cook Time: About 8 minutes
Serves 4

1 tablespoon olive oil
4 4-ounce Laura’s Lean Beef Sirloin Steaks
1 teaspoon garlic powder
1 ounce shaved Parmesan cheese
1/4 cup fresh basil, chopped
1 ounce pecans, crushed

1. Pre-heat oven to 425F. Heat olive oil in cast-iron skillet over high heat. Pat steaks dry with paper towels and sprinkle with garlic powder. When oil is hot, add steaks; sear 4 minutes each side, then place skillet into oven and cook to desired degree of doneness.
2. Let steak rest 5 minutes before serving. Top each steak with 1/4 ounce shaved Parmesan, 1 tablespoon chopped basil and 1/4 ounce crushed pecans. Serve immediately.

Tip: Shave Parmesan from a block of cheese using a vegetable peeler.
Note: Steaks can be grilled just as easily as they can be done in the cast-iron skillet in this recipe.

Nutrition Information for 1 steak topped with basil, 1/4 ounce cheese and 1/4 ounce pecans:
Calories 254; Calories from Fat 134 (52% from Fat); Fat 15g; Cholesterol 70mg; Sodium 182mg; Carbohydrate 2g; Fiber 1g; Protein 27g; Vitamin A 2%; vintamin C 1%; Calcium 9%; Iron 17%


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