Beef, Arugula and Red Pepper Pesto Salad Recipe

Name: Beef, Arugula and Red Pepper Pesto Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red bell peppers; ⅓ cup walnuts, chopped; 2 garlic cloves, minced; 2 tablespoons extra virgin olive oil; ½ teaspoon salt; 4 cups arugula; ⅓ cup feta cheese, crumbled; ½ cup crouton (optional); salad dressing (vinaigrette preferred) (optional); 1 lb steak, grilled and thinly sliced (Marinated Grilled Skirt Steak)

Servings: persons

2 large red bell peppers
⅓ cup walnuts, chopped
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
½ teaspoon salt
4 cups arugula
⅓ cup feta cheese, crumbled
½ cup crouton (optional)
salad dressing (vinaigrette preferred) (optional)
1 lb steak, grilled and thinly sliced (Marinated Grilled Skirt Steak)

1
Cut peppers lengthwise in half, remove seeds and place peppers cut sides down on baking sheet lined with foil.
2
Broil until charred, about 20 minutes.
3
Cool, remove and discard skins, and cut peppers in wide strips.
4
Combine peppers, walnuts, garlic, oil and salt in a food processor.
5
Process until chunky.
6
Combined arugula, feta cheese, croutons and salad dressing, if using in a large salad bowl or platter.
7
Place steak on top.
8
Spoon pesto over steak.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large red bell peppers, ⅓ cup walnuts, chopped, 2 garlic cloves, minced, 2 tablespoons extra virgin olive oil, and more.

Yes, Beef, Arugula and Red Pepper Pesto Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef, Arugula and Red Pepper Pesto Salad

How did you like this recipe?

Frequently Asked Questions