Grilled Pesto Steak N Vegetable Salad Recipes
GRILLED VEGETABLES WITH COLLARD GREEN PESTO
I love this clean-out-the-vegetable bin side dish. It's a great way to use up that zucchini or red pepper before it's on the way out, and that collard green pesto? Whew! It's to die-for. I put my Southern spin on the Italian condiment by substituting pecans for pine nuts and adding collard greens in with the basil. Cousins, you've got to try it!
Provided by Kardea Brown
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the collard green pesto: Bring a pot of salted water to a boil. Add the collard greens and cook until the collards are bright green and tender, about 2 minutes. Drain the collards and plunge in an ice water bath to stop cooking. Drain.
- With the motor running, drop the garlic through the chute of a food processor and process until minced. Remove the lid and add the collards, cheese, basil, pecans, lemon zest, crushed red pepper and salt. Pulse until finely chopped. Pour the oil through the chute and process until the desired consistency is reached. Add the lemon juice. Add 2 tablespoons water, 1 tablespoon at a time, to thin the pesto if necessary.
- For the vegetables: Toss the asparagus, pepper, squash and zucchini with half of the pesto. Heat a grill or grill pan to medium-high heat. Grill the vegetables until browned and tender, 5 to 7 minutes. Transfer to a serving platter and drizzle with the remaining pesto. Garnish with the lemon zest, if desired.
GRILLED STEAK WITH CHICKPEA SALAD AND CILANTRO PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Season the steak with salt and pepper and rub with 1 tablespoon olive oil. Lightly brush the grill grates with olive oil. Grill the steak 6 to 8 minutes per side for medium rare. Transfer to a cutting board to rest, about 10 minutes.
- Meanwhile, make the pesto: Puree the remaining 4 tablespoons olive oil, 1 tablespoon lemon juice, the cilantro, garlic, cumin, paprika, 3 tablespoons water and 1/2 teaspoon salt in a mini food processor or blender until smooth.
- Toss the chickpeas, carrots, scallions, the remaining 1 tablespoon lemon juice and 3 tablespoons of the pesto in a medium bowl; season with salt and pepper. Thinly slice the steak against the grain. Serve with the chickpea salad and the remaining pesto.
Nutrition Facts : Calories 648, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 65 milligrams, Sodium 383 milligrams, Carbohydrate 43 grams, Fiber 10 grams, Protein 47 grams
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- Light a charcoal grill or preheat the broiler. Brush the zucchini, squash, bell peppers, onions and eggplant with 1/2 cup of the olive oil and season with salt and pepper. Grill the vegetables in batches, turning occasionally, until tender and browned, about 12 minutes for the zucchini, squash and peppers and 20 minutes for the eggplant and onions. Transfer the vegetables to a platter as they are cooked and let cool.
- In a small skillet, toast the pine nuts until lightly browned, about 1 minute. In a food processor or blender, combine the basil with the garlic, lemon juice, water and pine nuts and pulse until finely chopped. With the machine on, slowly add the remaining 1/2 cup of olive oil and process until smooth. Add the Parmesan and pulse to blend. Season with salt and pepper. Drizzle the pesto dressing over the grilled vegetables and serve.
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