Grilled Steak with Pistachio Pesto makes an easy, healthy, paleo, and Whole30 protein for summer. The dairy-free pesto comes together in 5 minutes and makes the perfect dip for any grilled meat or veggie.
This recipe first appeared on Instagram in partnership with Wonderful Pistachio.
Summer is slowly but surely winding down. Labor Day is next weekend, which usually marks the end of summer and the busyness of fall ensuing. Summer is my favorite season and while I’m ready for some cooler weather (we will be waiting on that for awhile in Austin), I’m not quite ready for it to be over. The next couple weeks I’ll be sharing some end of summer recipes to finish the season strong. First up is an easy grilled steak with pistachio pesto!
One of my favorite ways to spice things up in the kitchen is making new sauces. You could eat the same meal over and over again with a different sauce on it. Some of my go-tos are my 6 Whole30 sauces that aren’t mayo, but I’m always experimenting. It completely changes the flavor of simple foods. And this Whole30 and dairy free pistachio pesto does exactly that – it takes your average grilled steak up a notch by adding a light and nutty sauce to go with it.
Like most of my meals, it’s super easy to make too.
Grilled Steak with Pistachio Pesto
Pistachio pesto is just like regular pesto, except I subbed pistachios for pine nuts. It comes together in 5 minutes in a food processor or blender and makes enough for extras. This is what you will need:
- steak – I used NY strip steak, but any cut will work
- shelled pistachios
- fresh basil
- olive oil
- salt and pepper
To make the pistachio pesto, all you have to do is place everything in the food processor except the olive oil and process until it is broken down. Turn off the processor and scrape down the sides. Then turn the processor back on and slowly pour in oil and blend until smooth. Once that is made, all you need to do is grill the steaks. If you don’t have a grill, you can definitely pan fry them in a cast iron – either way will work!
To be honest, this pistachio pesto is good with a lot of other things too. I’ve been dipping veggies into it, adding it to salads, topping it over any grilled meats, and even spreading it on breakfast sandwiches. It’s super versatile and can be used just like any pesto. It lasts a long time in the fridge (I’ve had mine for 2 weeks) so you can make it for meal prep too. You’ll have extras from this recipe so get creative with how you use it!
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Grilled Steak with Pistachio Pesto
- 1 pound NY strip steaks (or cut of choice)
- salt and pepper, to taste
Pistachio Pesto (makes 3/4 cups)
- 1 1/2 cup loosely packed basil
- 1/2 cup shelled pistachios
- 2 cloves garlic
- 2 tablespoons lemon juice
- 5 tablespoons olive oil
- salt, to taste
- Liberally coat steaks with salt and pepper. Light grill and grill steaks on indirect hat for 4-5 minutes per side, or until desired doneness.
- While steaks cook, make the pesto - place everything but the olive oil in a food processor and process until broken down. Scrape down the sides of the food processor if needed. With the processor running, slowly pour in oil and blend until smooth.
- Let steaks rest for 5 mins then top with pesto and enjoy!
per 1 tablespoon - 77 calories - 2g carbs, 8g fat, 1g protein nutrition below is based on 1/4 pound of raw steak + 1 tablespoon pistachio pesto
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