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Grilled Rosemary Bisteca and Vegetables
with sun-dried tomato pesto and tomato salad

Active: 35 min Total: 1 hr
A good ol' grilled bisteca (steak) is a classic Italian dish. Grilled with a sprig of rosemary, you'll feel like you're in some rustic Italian locale. Served with grilled veggies, we have ourselves the start of tomorrow's dinner. Slather it all with a delicious sun-dried tomato pesto for the perfect finish.
Smarts: We know that using a lot of salt can be scary but unless you've got a medical condition, the salt is what helps season the steak and make a perfect sear.


Grilled Rosemary Bisteca with Grilled Veggies:
  • Ribeye or New York Strip Steak - 1 1/4 lbs ((Should be about 1" thick))
  • Red peppers - 3
  • Zucchini - 4
  • Eggplant - 1 ((1 Italian eggplant or 2 Chinese eggplants))
  • Cooking oil - for brushing
  • Rosemary - 2 sprigs
  • Sun-dried tomato pesto - ~1/3 cup ((Ingredients listed separately))
Sun-dried Tomato Pesto:
  • Pine nuts - 2 Tbsp
  • Garlic - 2 cloves , peeled
  • Sun-dried tomatoes in oil - 3 Tbsp
  • Parsley - 1/4 bunch
  • Olive oil - 1/4 cup
  • Salt and pepper - to taste
Summer Tomato Salad:
  • Heirloom tomatoes - 3/4 lb , chopped or sliced
  • Balsamic vinegar - 1 Tbsp
  • Salt - to taste


  1. Steak - Season generously with salt and pepper (this is the key to a delicious steak!). Tenderize with a fork. (Can be done up to 1 day ahead)
  2. Red peppers / Zucchini / Eggplant - This makes enough for tomorrow’s dinner. Core red peppers and slice in half. Slice the zucchini and eggplant into ½” (1.25 cm) thick slices. (Can be done up to 3 days ahead)
  3. Set up items for grilling - Sprinkle steak with more salt and pepper. Try to have steak out of the fridge for ~30 minutes before grilling. Brush some cooking oil on veggies and lightly sprinkle with salt and pepper. Place onto a sheet pan.
  4. Make pesto - This makes enough for tomorrow. In a food processor, pulse together pine nuts, garlic cloves, sun-dried tomatoes, parsley, and olive oil. Season to taste with salt and pepper. Set aside ½ for tomorrow. (Can be done up to 5 days ahead)
  5. Tomatoes - Chop or slice into ½” (1.25 cm) thick pieces.

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  1. If making steak and veggies on grill: Preheat grill to 500F (260C) degrees. Clean grates and brush with some oil. Place steak and veggies over direct heat. Set sprig of rosemary on top of steak. Sear steak for ~4 minutes on each side and veggies for 3 to 4 minutes each side, with the cover closed. Veggies will be ready to be moved off the grill at this point, but check to see if they need longer. Move steak to indirect heat and cook until it reaches desired level of doneness. Medium-rare: 130 degrees (~3 minutes); Medium: 140F (60C) degrees (~6 minutes); Well-done: 160F (71C) degrees (~10 minutes).
  2. If making steak and veggies on stovetop / oven: Heat oven to 425F (218C) degrees. Heat grill pan over medium-high heat. Brush with some cooking oil. Place steak and veggies onto hot grill pan. Sear steak for ~4 minutes on each side and veggies for 3 to 4 minutes each side. Transfer steak to sheet pan and place rosemary on top; finish cooking in the oven. This should be ~4 minutes for medium-rare; ~7 minutes for medium; and 10 minutes for well-done. If the veggies are not done at this point, lower heat and cover with foil and cook until they’re done to your liking.
  3. Save half the veggies and half the pesto for tomorrow’s dinner.
  4. Toss tomatoes with balsamic vinegar and a light sprinkle of salt.
  5. Top steak and veggies with pesto and enjoy with summery tomatoes.



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