For the past few years, my husband and I do Whole30 for the month of January. Whole30 is basically a way to reset your body by eating whole foods for 30 days. That’s why we like to do it after the indulgent holiday season. You basically eliminate sugar, alcohol, grains, legumes, soy, and dairy from your diet. It sounds like a lot but there are so many great recipes that are Whole30 approved. Some of our favorite meals that we eat year round are actually Whole30 compliant (find my fav salmon dish here). It is also easy to tailor a recipe to be Whole30. For example, simply eliminate the burrata from this Zoodles recipe and you have a Whole30 dinner. My Husband is doing Whole30 this month, but since I’m currently pregnant, I’m doing a revised version (still having lots of grains, dairy and legumes). However, all of the recipes that I’ve been making this month for dinner are Whole30 approved. This particular dish is super easy to make. I LOVE this red pepper pesto which pairs perfectly with the garlic flavored steak. It’s simple, healthy and delicious.
Serves 2 – 4
- 2 lb (or 1 steak per person) sirloin steak (or any other steak you prefer)
- Olive oil
- Salt & pepper
- 6 cloves of garlic, minced
- Onion powder
Red Pepper Pesto:
- ½ cup roasted red peppers
- ½ cup packed fresh basil
- ¼ cup pine nuts
- ¼ cup olive oil
- 1 clove of garlic
- ½ tsp salt
Begin by marinating the steaks. Drizzle each steak with olive oil. Then generously season with salt, pepper and onion powder. Use your hands to rub the fresh garlic onto the steak. Flip steaks and season the other sides. Cover the steaks and refrigerate for at least 4 hours.
To make the red pepper pesto, add all the pesto ingredients to a food processor or blender and blend until smooth. Then set aside.
To cook the steaks, you can either grill them or pan-sear them. If grilling, place the steaks on a hot grill and cook for 5 to 7 minutes on each side until medium rare. If pan-searing, place a cast iron pan over medium high heat. At this point, I scrape off most of the garlic that the steak was marinating in to avoid burning the garlic while waiting for the steaks to cook. Drizzle the pan with olive oil. Place steaks into the hot pan, cooking them one at a time to avoid overcrowding the pan and bringing down the temperature. Cook for about 5 minutes on each side until the outside is nice and browned and the inside is medium rare. Remove from the pan, cover steaks with foil and allow them to rest for about 10 minutes.
Top the steak with red pepper pesto. Serve with a side salad and/or my favorite grilled veggies.