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