Pesto Skirt Steak and Vegetables
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1012 Calories
12 g Carbs
51 g Protein
84 g Fat
Total Time
1 serving

This meal comes together from three pieces: grilled steak, blended pesto, and raw vegetables. I used a Gefu spiral slicer to make the zucchini pasta. I love this kitchen tool! The right tools matter in the workshop and the kitchen.


  • 6 oz sirloin steak, about 1 inch thick
  • ¼ cup olive oil
  • ¼ cup fresh basil leaves
  • ½ clove garlic, minced
  • 1 whole zucchini, sliced
  • 1 cup, chopped roasted red pepper

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  1. Mix all pesto ingredients in a food processor.
  2. Broil or grill the skirt steak to your liking. (Be careful as you cook. Many grills and broilers cook at different speeds.)
  3. Spread 1-2 tbsp of pesto on skirt steak during the last 3-5 minutes of cooking.
  4. Separately, cut up red peppers or tear them by hand.
  5. Cut the zucchini with a spiral slicer.
  6. Cut the zucchini with a spiral slicer.

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