Grilled sirloins with piperade and arugula pesto
Paleo, Gluten-Free, Dairy-Free, Soy-Free
Piperade is a classic Basque preparation with countless iterations. It sometimes includes tomatoes and even bits of ham. Here, Chef Justine poaches peppers in a garlicky base that includes an optional bit of mirin. Though it's not a paleo ingredient, the rice-based seasoning adds a little sweetness to this easy-as-it-gets side dish.
In your bag
- 2 top sirloin steaks
- 1 teaspoon harissa powder
- 2 to 3 bell peppers
- 1 to 2 garlic cloves
- 2 sprigs fresh thyme
- 2 tablespoons mirin-optional
- ¼ cup arugula pesto (baby arugula-walnuts-garlic-olive oil-salt)
Calories: 600, Protein: 38 g, Fiber: 4 g, Total Fat: 41 g, Monounsaturated Fat: 25 g, Polyunsaturated Fat: 6 g, Saturated Fat: 8 g, Cholesterol: 95 mg, Sodium: 410 mg, Carbohydrates: 17 g, Added Sugar: 4 g.