There’s something special about meals that help you slow down and enjoy the season. This pesto steak salad is just right for those last warm evenings—juicy grass-fed steak paired with crisp fennel, grilled mushrooms, and colorful veggies, all tossed in a bright pesto vinaigrette. It’s fresh, protein-packed, and built to give you lasting energy from nutrient-dense whole foods.
Feel-Good Pesto Steak Salad
4
Prep time:
15 min
Cook time:
20 min
Ingredients For the Pesto Vinaigrette
- 1 cup fresh basil leaves
- ½ cup fresh mint leaves
- 3 cloves garlic
- ¼ cup pine nuts
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon pink Himalayan salt or sea salt
- ¼ teaspoon crushed black pepper
- ½ cup extra virgin olive oil
Ingredients For the Salad
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- 1 large zucchini, quartered lengthwise
- 1 bunch scallions
- 10 radishes, halved
- 1 large avocado, quartered
- 1 small red onion, quartered
- 2 fennel bulbs, quartered
- 2 cups mixed mushrooms (such as maitake, king trumpet, or others)
- ¼ cup avocado oil
- ½ teaspoon pink Himalayan or sea salt
- 2 bunches arugula
- 1 cup cherry tomatoes, halved
- ½ cup hemp seeds, plus more for garnish
Ingredients For the Steak
- 2 pounds sirloin steak
- 2 tablespoons avocado oil
- ½ teaspoon pink Himalayan salt
- ½ teaspoon freshly ground pepper
Method
Step 1
For the vinaigrette: Place basil, mint, garlic, and pine nuts in a food processor and pulse several times until a coarse mixture forms. Add the vinegar, mustard, salt, and pepper. Turn on the food processor, then slowly drizzle in the olive oil and blend until incorporated.
Step 2
Turn on grill or grill pan to medium-high heat.
Step 3
While grill or grill pan is warming, prepare the salad: In a large bowl, toss peppers, zucchini, scallions, radishes, avocado, red onion, fennel, and mushrooms with avocado oil and salt.
Step 4
Place prepared vegetables on grill rack or pan; grill 4 minutes on each side or until slightly blackened. Remove vegetables from grill and cool slightly. Cut vegetables into 1-inch pieces and set aside.
Step 5
Once the veggies are done, set the grill to high heat, and coat steak with oil, salt, and pepper. Grill steak 4 minutes per side for medium rare, or longer to desired doneness. When done, transfer to cutting board and allow to rest for 2 to 3 minutes.
Step 6
In a large bowl, combine the roasted vegetables with arugula, tomatoes, and hemp seeds and toss gently with vinaigrette.
Step 7
Transfer the salad onto a serving platter, cut the steak into slices, and place on top of the salad. Garnish with a sprinkle of hemp seeds and enjoy.
Nutritional Analysis Per Serving:
Calories: 1,138, Total Fat: 79g, Saturated Fat: 13g, Cholesterol: 175mg, Fiber: 13g, Protein: 65g, Carbohydrates: 33g, Sodium: 736mg, Sugars: 8g, Net Carbs: 20g
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