1 tbsp Slivered Almonds
1/4 Garlic (clove)
2 tbsps Mint Leaves (fresh)
2 tbsps Parsley
1 tbsp Extra Virgin Olive Oil
1/4 Lemon (juiced)
4 ounces NY Striploin Steak
1/2 tsp Sea Salt
3/4 Yellow Bell Pepper (de-seeded and sliced into 1/4's)
1/4 cup Red Onion (sliced into 1/8's)
3/4 tsp Balsamic Vinegar
In a food processor, combine the slivered almonds, garlic, mint, parsley, olive oil and lemon juice. Pulse until a thick paste forms. Set aside.
Preheat grill to medium heat.
Rub steaks generously with sea salt. Place yellow peppers, red onion and steaks on the grill. Cook for 4 to 5 minutes and then turn. Cook for another 4 to 5 minutes. (Note: Time will vary depending on temperature. We found 4 minutes per side was great for medium-rare.)
Remove veggies and steak from the grill. Toss the veggies in balsamic vinegar and drizzle with a splash of olive oil. Divide onto plates. Add the steak and top with a spoonful of mint pesto. Enjoy!
Add carbs: Serve with quinoa, brown rice or sweet potato.
Time saver: Blend up the pesto in advance and chop the veggies. Grill the veggies and steak at time of meal.
Leftovers: Store in an airtight container in the fridge for up to three days.
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