Warm Chili Beef Salad With Cilantro Pesto

Submitted by Busters friend

"I love Asian-inspired beef salads. Found this one in The Washington Post. Plan to use with romaine lettuce, fresh mung bean sprouts, thai peppers from the garden & a nice chunk of bottom round roast marinated & seared until just medium-rare on the grill. The pesto is the intriguing part - making good use of easy to grow garden bounty."

 

• Ready In: 35mins
• Ingredients: 17
• Serves: 4

ingredients

• For the cilantro pesto

• 2 cups cilantro, coarsely chopped leaves and tender stems
• 2 garlic cloves, crushed
• 1⁄4 cup pine nuts
• 1⁄2 - 1 chili pepper, stemmed, seeded, and finely chopped (Thai peppers if available)
• 1 teaspoon lemon juice
• 1⁄3 cup olive oil
• sea salt, to taste
• black pepper, freshly ground, to taste

• For the beef salad

• 2 cups arugula, lightly packed leaves (about 2 1/2 ounces)
• 1 tablespoon olive oil
• 1 - 1 1⁄4 lb beef tenderloin, fillets cut 1 inch thick
• 1⁄4 teaspoon crushed red pepper flakes
• sea salt, to taste
• black pepper, freshly ground, to taste
• 2 cups snow peas, trimmed
• 8 -10 carrots, small ones, cut into very thin, flat strips (may substitute baby carrots)
• 3 scallions, both white and light-green parts, thinly sliced

directions

1. For the cilantro pesto:

2. Wash and dry the cilantro thoroughly. In the bowl of a food processor, combine the cilantro, garlic, pine nuts, chili pepper to taste and lemon juice. Pulse until finely chopped and well combined. Scrape down the sides; then, with the motor running, add the oil in a slow, steady stream and process for 2 to 3 minutes, until the pesto is smooth. Season with salt and pepper to taste. Set aside.

3. For the beef salad:

4. Wash the arugula leaves well and dry thoroughly. Set aside.
5. Use the tablespoon of oil to lightly coat the meat on both sides. Sprinkle with the crushed red pepper flakes, salt and pepper to taste.
6. In a large nonstick skillet over medium-high heat, sear the beef fillets for 4 to 5 minutes, then turn and sear for 4 to 5 minutes on the second side for medium-rare (or until cooked to the desired doneness). Transfer the meat to a cutting board and cut into 1/4 -inch-thick slices.
7. While the meat is cooking, blanch the snow peas: Have ready a medium bowl of ice water.
8. Bring a medium pot of lightly salted water to a boil over medium-high heat. Add the snow peas and cook for 1 to 2 minutes, until they turn bright green. Use a slotted spoon to transfer them to the ice water to stop the cooking. Drain before adding them to the salad.
9. In a large salad bowl, combine the blanched snow peas, sliced carrots, scallions and arugula leaves. Add the slices of beef (the meat will still be warm) and a few tablespoons of the cilantro pesto, and toss until lightly coated. Divide evenly among individual plates and drizzle with more cilantro pesto. Serve immediately.