Steam potatoes until done. Using a food mill rice the potatoes. Add butter and milk. Season with salt and pepper. Combine thoroughly but don’t overmix. Set aside.
Grill steak to desired temp. Allow to rest.
Spread pesto on the bottom of a plate.
Toss arugula with extra virgin olive oil, balsamic vinegar, salt and pepper.
Place one scoop of potatoes on each plate.
Slice steak into bite size pieces and place on top of potatoes with pesto.
Top with arugula.
Garnish with gorgonzola. Enjoy.
For the Basil Pesto:
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts (toasted)
- 2/3 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
Add 1/2 cup of the oil and process until fully incorporated and smooth.
Fold in cheese and whole toasted pine nuts. I like the look and texture of the whole nuts.
You can process them if you like.
If you are not using the pesto immediately, cover with a thin film of olive oil and plastic wrap pressed down on the surface