Dinner Tonight: Grilled Steak With Tomatoes And Pesto Recipe – a delicious recipe with Brandywine tomatoes, Salt, nuts, garlic, basil, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring a charcoal grill, gas grill, or grill pan to high heat. Meanwhile, make the pesto. Place the pine nuts in a non-stick skillet set over medium high heat. When they are fragrant and slightly browned transfer them to a food processor. Add the basil and garlic. Process until it becomes a paste. With the motor running, drizzle in 4 tablespoons of the olive oil. Season with salt and pepper. Fold in the Parmesan.
2
Sprinkle the steak with salt and pepper, and coat in 1 tablespoon of oil. Set on the hot grill. Cook for about 4 to 5 minutes a side for medium-rare. Cooking times will go way down if you are using a thinner steak. Adjust accordingly. Set aside.
3
Coat the tomatoes in the remaining tablespoon of oil and season with salt and pepper. Cook for 2 minutes on one side, flip, and cook for another minute on the other side.
4
Slice up the steak, or leave it whole. Serve with the tomato slices. Spoon some of the pesto sauce on top of the tomatoes. Serve.
380
kcal
Calories
35
g
Fat
6
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 16-ounce strip steak (about 1-inch thick), 2 large Brandywine tomatoes, Salt and black pepper, 2 tablespoons pine nuts, and more.
Yes, Dinner Tonight: Grilled Steak With Tomatoes And Pesto Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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