Warm Chili Beef Salad With Cilantro Pesto Recipe

Name: Warm Chili Beef Salad With Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cilantro, coarsely chopped leaves and tender stems; 2 garlic cloves, crushed; ¼ cup pine nuts; 12-1 chili pepper, stemmed, seeded, and finely chopped (Thai peppers if available); 1 teaspoon lemon juice; ⅓ cup olive oil; sea salt, to taste; black pepper, freshly ground, to taste; 2 cups arugula, lightly packed leaves (about 2 1/2 ounces); 1 tablespoon olive oil; 1 -1 14 lb beef tenderloin, fillets cut 1 inch thick; ¼ 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

Servings: persons

2 cups cilantro, coarsely chopped leaves and tender stems
2 garlic cloves, crushed
¼ cup pine nuts
12-1 chili pepper, stemmed, seeded, and finely chopped (Thai peppers if available)
1 teaspoon lemon juice
⅓ cup olive oil
sea salt, to taste
black pepper, freshly ground, to taste
2 cups arugula, lightly packed leaves (about 2 1/2 ounces)
1 tablespoon olive oil
1 -1 14 lb beef tenderloin, fillets cut 1 inch thick
¼ 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

1
For the cilantro pesto:
2
Wash and dry the cilantro thoroughly.
3
In the bowl of a food processor, combine the cilantro, garlic, pine nuts, chili pepper to taste and lemon juice.
4
Pulse until finely chopped and well combined.
5
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.
6
Season with salt and pepper to taste.
7
Set aside.
8
For the beef salad:
9
Wash the arugula leaves well and dry thoroughly.
10
Set aside.
11
Use the tablespoon of oil to lightly coat the meat on both sides.
12
Sprinkle with the crushed red pepper flakes, salt and pepper to taste.
13
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).
14
Transfer the meat to a cutting board and cut into 1/4 -inch-thick slices.
15
While the meat is cooking, blanch the snow peas: Have ready a medium bowl of ice water.
16
Bring a medium pot of lightly salted water to a boil over medium-high heat.
17
Add the snow peas and cook for 1 to 2 minutes, until they turn bright green.
18
Use a slotted spoon to transfer them to the ice water to stop the cooking.
19
Drain before adding them to the salad.
20
In a large salad bowl, combine the blanched snow peas, sliced carrots, scallions and arugula leaves.
21
Add the slices of beef (the meat will still be warm) and a few tablespoons of the cilantro pesto, and toss until lightly coated.
22
Divide evenly among individual plates and drizzle with more cilantro pesto.
23
Serve immediately.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 cups cilantro, coarsely chopped leaves and tender stems, 2 garlic cloves, crushed, ¼ cup pine nuts, 12-1 chili pepper, stemmed, seeded, and finely chopped (Thai peppers if available), and more.

Yes, Warm Chili Beef Salad With Cilantro Pesto falls under the Soups & Stews 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.

That's it — enjoy your meal!

Warm Chili Beef Salad With Cilantro Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions