Steak with roasted broccolini and tomatoes

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 700 Calories/Serving

25 Minutes

We doubled down on the fresh herb sauces for this easy recipe. Toss our basil-walnut pesto with the roasted broccolini and tomatoes, and smear the tangy parsley and cilantro chermoula on the meat.


  • 8 ounces broccolini
  • Fresh flat-leaf parsley
  • Fresh cilantro
  • 1 lime
  • 1 cup cherry tomatoes
  • Chermoula spice blend (cumin - coriander)
  • Two 6-ounce top sirloin steaks
  • Basil-walnut pesto (fresh basil - walnuts - baby arugula - fresh garlic - oil blend - kosher salt)



Prep and roast the vegetables

Heat the oven to 400ºF.
  • Trim the root ends of the broccolini.
  • Finely chop the parsley leaves.
  • Finely chop the cilantro.
  • Zest and juice the lime.
On a sheet pan, toss the broccolini and cherry tomatoes with 1 to 2 tablespoons oil. Season with salt and pepper and roast until the broccolini is just tender and lightly charred and the tomato skins are starting to blister, 12 to 14 minutes. While the broccolini and cherry tomatoes cook, prepare the chermoula.


Make the chermoula

In a bowl, combine the parsley, cilantro, chermoula spice blend, lime zest, 2 teaspoons lime juice, and 2 tablespoons oil. Season to taste with salt and pepper.


Cook the steak

  • Season the steaks with salt and pepper.
In a pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the steaks and cook until browned on the outside and pink in the center, 4 to 5 minutes on each side, depending on thickness.



Transfer the steaks and roasted vegetables to individual plates. Top the steaks with the chermoula, toss the roasted vegetables with the pesto, and serve.

Nutrition per serving: Calories: 700, Protein: 40g, Total Fat: 54g, Monounsaturated Fat: 35g, Polyunsaturated Fat: 8g, Saturated Fat: 9g, Cholesterol: 90mg, Carbohydrates: 18g, Fiber: 6g, Added Sugar: 0g, Sodium: 600mg

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