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Week of 7/25/22

Steak with Fresh Tomatoes and Pesto
with peaches / zucchini

Active: 45 Total: 45
Original GF Paleo Vegetarian
Steak with Fresh Tomatoes and Pesto

This meal feels fresh and summery whether you cook it on the grill or inside. It was last featured in 2020 using salmon, but this time we're featuring steak.
Smarts #1: If you're cooking this meal on the grill, you have the option to lightly sear the peaches. This brings out their natural sugars. If you prefer (or if you are cooking indoors), just slice the peaches and serve them raw.
Smarts #2: If making soup later this week, make a double batch of pesto to use in both meals.

Tags
Grill Friendly, Air-Fryer Friendly
Proteins
Beef, non-ground
Cuisines
European - Mediterranean
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42

Ingredients

Metric
Servings:
4
Basil Pesto:
  • Pine nuts - 2 Tbsp (sub walnuts or pecans)
  • Garlic - 1 clove , peeled
  • Basil, fresh - 1 1/2 oz
  • Lemon juice - 2 tsp
  • Oil, olive - 3 Tbsp
Grilled Peaches and Zucchini:
  • Zucchini - 1 lb , sliced into rounds
  • Peaches - 2 , halved, pits removed
  • Oil, cooking - 1 Tbsp
Steak with Fresh Tomatoes and Pesto:
  • Tomatoes, medium - 2 , chopped
  • Steak, skirt, flank, or hanger - 1 lb
  • Basil Pesto (ingredients listed separately) - ~1/4 cup

Choose Cooking Method

Prep

  1. Make pesto - (Double if making Thursday's meal; If prepping right before cooking, get grill heating before continuing with prep.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, basil leaves, and lemon juice in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  2. Zucchini - Slice into rounds. (Can be done up to 3 days ahead)

  3. Tomatoes / Peaches - Prep as directed.

  4. Steak - Tenderize with a fork. Season with some salt and pepper.

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Make

  1. Heat grill to 400F / 204C degrees. Clean grates and brush with some cooking oil.

  2. Brush zucchini with cooking oil and season with some salt and pepper. Brush cut-side of peaches with some oil.

  3. When grill is heated, place zucchini over direct heat and sear on all sides. Continue cooking until tender. Add peaches, cut-side down, and cook just until cut-side is golden brown. Set zucchini and peaches aside.

  4. Transfer steak to grill and sear on both sides until it reaches your desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).

  5. Transfer steak to a cutting board and let rest, covered, for 5 minutes. 

  6. Toss tomatoes with pesto (reserve half if doubled) and season with some salt and pepper. 

  7. Slice steak. Spoon tomatoes over steak. Serve with zucchini and peaches on the side. Enjoy!

Prep

  1. Make pesto - (Double if making Thursday's meal. If prepping right before cooking, get oven heating before continuing with prep.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, basil leaves, and lemon juice in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  2. Zucchini - Slice into rounds. (Can be done up to 3 days ahead)

  3. Tomatoes / Peaches - Prep as directed.

  4. Steak - Tenderize with a fork. Season with some salt and pepper.

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Make

  1. Heat oven to 400F / 204C. Spread zucchini on a sheet pan and brush with cooking oil. Season with some salt and pepper. Roast until zucchini is tender, 15 to 20 minutes.

  2. Heat a skillet over medium-high heat. Brush with some cooking oil and add steak. Sear steak on both sides. Continue cooking until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).

  3. Transfer steak to a cutting board and let rest, covered, for 5 minutes. 

  4. Toss tomatoes with pesto (reserve half if doubled) and season with some salt and pepper. 

  5. Slice steak. Spoon tomatoes over steak. Serve with zucchini and peaches on the side. Enjoy!

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