30 MINUTES
15 MINUTES
4-6 SERVINGS
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
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.