|2 servings||calories per servings 550||protein serving 34 g||carbs per serving 35 g||total fat per serving 31 g|
Tasty, tender hanger steak is brightened up with a pesto that’s made with cool mint and chopped Georgia pecans (instead of the traditional basil and pine nuts). The result? A brilliant, zesty spread that’s just slightly sweet and a little chunky (though it can be made smoother with the help of a blender or food processor, if you’ve got one). The lemon-celery salad adds another layer of refreshing flavor to the whole dish, and the toasty bread makes it all so satisfying.
|Nutrition Facts||/ Per Serving|
|Total Fat||31 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||35 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Heat oven to 350° F.
• Thinly slice celery crosswise.
• Halve lemon. Juice 1 half (save remaining half for another use).
• Peel and mince garlic.
• Pick and finely chop mint leaves.
• Finely chop pecans.
In a large bowl, combine celery, celery seed, lemon juice, garlic, 1/2 teaspoon olive oil and 1/4 teaspoon kosher salt.
• In a small bowl, combine mint, pecans and Parmesan cheese.
• Drizzle with 2 tablespoons olive oil, and stir well.
Tip: For a smoother pesto, combine ingredients in a blender or food processor.
Bake bread until warmed through, about 10 minutes.
While bread bakes, season steak on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add steak. Cook without disturbing until well-browned on the bottom, 2-3 minutes.
• Flip, and cook until browned on bottom, 1-2 minutes.
• For rare to medium-rare, roll briefly on remaining sides. (For medium, cook 2-3 minutes total on sides. For medium-well, cook 4-6 minutes total on sides.)
• Transfer to a plate. Let rest 5 minutes.
• Add spicy greens to celery mixture. Toss to combine.
• Divide between 2 dinner plates.
• Slice bread as desired. Divide between plates.
• Slice steak thinly against the grain
• Divide steak between plates.
• Top each steak with mint pecan pesto. Enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...