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Grilled Steak And Green Veggie Power Bowl

1 Mar | Grill
Real Recipes Grill Grilled Steak And Green Veggie Power Bowl
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Prep:

30 MINUTES

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Cook:

15 MINUTES

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Yield:

4-6 SERVINGS

Ingredients

Topped with a tangy fresh herb pesto, this grilled steak salad power bowl is low-carb, so it’s perfect for keto, Paleo and whole30 diets.

 

Grilled Steak and Veggies:

4  Verde Grass-Fed Beef Strip Steaks, at room temperature

1/2 cup olive oil

3 cloves garlic, minced

2 tbsp freshly grated lemon zest

1/2 tsp chili flakes

2 tsp salt, divided

1 1/2 tsp black pepper, divided

2 zucchinis, cut into 1/4-inch slices

1 bunch asparagus, woody stems trimmed

1 bunch scallions

 

Herb Pesto:

1/4 cup raw almonds

2 cloves garlic, minced

1 cup packed fresh parsley leaves

1/2 cup packed fresh basil leaves

1/2 cup packed fresh mint leaves

1/2 cup olive oil

1/4 cup grated Parmesan cheese

2 tbsp freshly squeezed lemon juice

1/2 tsp salt

 

Assembly:

1 pkg (5 oz) baby arugula

1 avocado, peeled, halved, pit removed and sliced

1 jar (12 oz) water-packed whole artichoke hearts, drained well and halved

1 cup grape tomatoes, halved

Lemon wedges

Instructions

  1. Grilled Steak and Veggies: In small bowl, whisk together olive oil, garlic, lemon zest and chili flakes. Pat steaks dry with paper towel. Rub steaks with half the oil mixture and season with 1 tsp salt and 1/2 tsp pepper. Toss zucchini, asparagus and scallions with remaining oil mixture, remaining salt and remaining pepper.
  2. Preheat grill to medium-high heat; grease grate well. Grill steaks, turning once, for 6 to 8 minutes for medium rare or cook to preferred doneness. Let rest for 5 to 10 minutes before slicing.
  3. Meanwhile, grill zucchini, asparagus and scallions, turning once, for 4 to 6 minutes or until lightly charred and tender.
  4. Herb Pesto: In small food processor, pulse almonds and garlic until finely ground. Add parsley, basil, mint and oil; pulse until smooth. Stir in cheese, lemon juice and salt.
  5. Assembly: Divide arugula among 4 to 6 shallow bowls. Top with sliced steak, grilled veggies, avocado, artichokes and tomatoes. Drizzle herb pesto over top. Serve with lemon wedges.

 

Tips:

To check the steak’s doneness, insert instant-read thermometer sideways into center of steak until it registers 120°F to 130°F for rare, 130°F to 135°F for medium-rare, 135°F  to 145°F for medium, 145°F to 155°F for medium-well, and 155°F and up for well done.

 

Bringing steaks to room temperature will ensure they cook evenly.

 

Use good-quality sea salt or kosher salt for the best pesto flavor.