Grilled Steak & Green Veggie Power Bowl

Name: Grilled Steak & Green Veggie Power Bowl
Yield: 4
Ingredients: 4 Verde Farms Organic 100% 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

Steak

Grill

Grilled Steak And Green Veggie Power Bowl recipe

This grilled steak power bowl layers strip steak, charred vegetables, avocado, and herb pesto into a fresh but filling dinner bowl...

PREP TIME

COOK TIME

YIELD

Ingredients

4 Verde Farms Organic 100% 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

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

1/4 cup grated Parmesan cheese

2 tbsp freshly squeezed lemon juice

1/2 tsp salt

1 pkg (5 oz) baby arugula

1 avocado, peeled, halved, pitted, and sliced

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

1 cup grape tomatoes, halved

Lemon wedges

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Instructions

Grilled steak and veggies: In a small bowl, whisk together olive oil, garlic, lemon zest, and chili flakes. Pat the steaks dry, rub with half the oil mixture, and season with 1 tsp salt and 1/2 tsp pepper. Toss the zucchini, asparagus, and scallions with the remaining oil mixture, salt, and pepper.
Preheat the grill to medium-high heat and grease the grate well.
Grill the steaks, turning once, for 6 to 8 minutes for medium-rare or to your preferred doneness. Let rest for 5 to 10 minutes before slicing.
Meanwhile, grill the zucchini, asparagus, and scallions, turning once, for 4 to 6 minutes or until lightly charred and tender.
Herb pesto: Pulse the almonds and garlic in a small food processor until finely ground. Add the parsley, basil, mint, and oil; pulse until smooth. Stir in the Parmesan, lemon juice, and salt.
Assembly: Divide the arugula among bowls. Top with sliced steak, grilled vegetables, avocado, artichokes, and tomatoes. Spoon the herb pesto over top and serve with lemon wedges.
Tip: Bring the steaks to room temperature before grilling so they cook more evenly.