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Instructions

Toast the nigella seeds

In a dry small frying pan over medium heat, toast the nigella seeds, stirring often, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.

Prep and cook the steaks

Pat the steaks dry with a paper towel; season generously with salt and pepper.

In a large grill pan or frying pan over medium-high heat warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook until well browned, 4 to 5 minutes per side for medium-rare. Transfer to a plate to rest for 5 minutes. While the steaks cook and rest, prepare the cucumber-radish salad.

Make the cucumber-radish salad

Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then thinly slice crosswise on the diagonal.
Trim the ends from the celery; thinly slice the celery crosswise on the diagonal.
Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
Coarsely chop the walnuts.
Strip the parsley leaves from the stems; coarsely chop the leaves.
Zest and juice the lemon, keeping the zest and juice separate.

In a large bowl, combine the cucumber, celery, radishes, walnuts, parsley, nigella seeds, lemon zest, 1 tablespoon lemon juice, and 1 to 2 tablespoons oil and toss to coat. Season to taste with salt and pepper.

Serve

Spoon the arugula pesto onto individual plates. Top with the steaks and serve with the cucumber-radish salad.

Nutrition per serving: Protein: 42g (84% DV), Fiber: 5g (20% DV), Total Fat: 70g (108% DV), Monounsaturated Fat: 34g, Polyunsaturated Fat: 17g, Saturated Fat: 14g (70% DV), Cholesterol: 130mg (43% DV), Sodium: 650mg (27% DV), Carbohydrates: 12g (4% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: tree nuts

Seared steaks with arugula pesto and cucumber-radish salad

Paleo, Gluten Free, Dairy-Free, Soy-Free

2 Servings, 840 Calories/Serving

20 – 30 Minutes

Our house-made arugula pesto brings instant flavor to this one-pan paleo steak dinner, while tangy nigella seeds add a fun twist to the cooling salad.

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Ingredients

¼ teaspoon nigella seeds
Two 6-ounce top sirloin steaks
1 cucumber
1 or 2 celery ribs
2 or 3 red radishes
3 tablespoons walnuts
Fresh flat-leaf parsley
1 lemon
Sun Basket arugula pesto (arugula - fresh garlic - walnuts - olive oil - salt)

Chef's Tip

Nigella seeds, which come from the flowering Nigella sativa plant, have an oniony flavor, and are popular in Middle Eastern and Indian cooking. Also known as black cumin or black onion seeds, they have been used in traditional medicine and in recent years have been studied by scientists for their powerful anti-inflammatory benefits.

Instructions

Toast the nigella seeds

In a dry small frying pan over medium heat, toast the nigella seeds, stirring often, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.

Prep and cook the steaks

Pat the steaks dry with a paper towel; season generously with salt and pepper.

Make the cucumber-radish salad

Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then thinly slice crosswise on the diagonal.
Trim the ends from the celery; thinly slice the celery crosswise on the diagonal.
Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
Coarsely chop the walnuts.
Strip the parsley leaves from the stems; coarsely chop the leaves.
Zest and juice the lemon, keeping the zest and juice separate.

Serve

Spoon the arugula pesto onto individual plates. Top with the steaks and serve with the cucumber-radish salad.

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