Steak with Cucumber Salad and Arugula Pesto

Directions

1. Toast the Nigella Seeds

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

2. Prep and Cook the Steaks

• Pat the steaks dry with a paper towel; season generously with salt and pepper.
• In the same pan used for the nigella seeds, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the steaks and cook, turning frequently, 8 to 12 minutes for filet mignons. Transfer to a plate to rest for 5 minutes. 

3. Make the Cucumber Radish Salad

• Zest and juice the lemon, keeping the zest and juice separate.
• Peel the cucumber, if desired; cut the cucumber in half lengthwise, then on the diagonal into enough thin slices to measure 3 cups (6 cups).
• Thinly slice the celery on the diagonal.
• Cut the radishes 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.
• In a large bowl, stir together the lemon zest, 1 tablespoon lemon juice, and 1 to 2 tablespoons oil; season to taste with salt and pepper. Add the cucumber, celery, radishes, walnuts, parsley, and nigella seeds and toss to coat. Season to taste with salt and pepper.

4. Serve

• Spoon 1 tablespoon arugula pesto onto each individual plate and top with the steaks. Serve the cucumber-radish salad and remaining pesto on the side.

Credit: Sunbasket

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/