Steak and chermoula with roasted vegetables and pesto
20-Minute Meal

Steak and chermoula with roasted vegetables and pesto

Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 840 Calories/Serving

20 Minutes

We doubled down on the fresh herb sauces for this easy steak dinner. Toss our basil-walnut pesto with the roasted broccoli and tomatoes, and smear the tangy parsley and cilantro chermoula on the meat. If you have a grill—and the weather cooperates—you can cook the steaks outdoors. The broccoli and tomatoes can be cooked in a tablespoon or two of olive oil in a flameproof frying pan set on the grill.

In your bag

1 bag serves 2 (2 bags serves 4)
  • ½ pound broccoli crowns
  • 1 cup grape tomatoes
  • Two 6-ounce top sirloin steaks
  • Fresh flat-leaf parsley
  • Fresh cilantro
  • 1 lime
  • Chermoula spice blend (coriander - cumin)
  • Sun Basket basil-walnut pesto (basil - walnuts - baby arugula - fresh garlic - olive oil - salt)

Nutrition per serving

Calories: 840, Protein: 44g, Fiber: 6g, Total Fat: 64g, Monounsaturated Fat: 45g, Polyunsaturated Fat: 9g, Saturated Fat: 9g, Cholesterol: 85mg, Sodium: 630mg, Carbohydrates: 22g, Total Sugars: 4g, Added Sugars: 0g.
Contains: Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Roast the vegetables

Heat the oven to 400ºF.
  • Cut the broccoli crowns into long florets.
On a sheet pan, toss the broccoli and tomatoes with 1 to 2 tablespoons oil. Season with salt and pepper and spread in an even layer. Roast until the broccoli is just tender and lightly charred and the tomato skins are starting to blister, 12 to 14 minutes.
While the broccoli and tomatoes roast, prepare the steaks.


Cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a large frying or grill pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well-browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a plate to rest for 5 minutes.
While the steaks cook and rest, prepare the chermoula and dress the vegetables.


Make the chermoula and finish the vegetables

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the cilantro.
  • Zest and juice the lime.
In a small bowl, stir together the parsley, cilantro, lime zest, 2 teaspoons lime juice, chermoula spice blend, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.
In a medium bowl, toss the roasted vegetables with as much basil-walnut pesto as you like. Season to taste with salt and pepper.



Transfer the steaks and vegetables to individual plates. Top the steaks with the chermoula and serve with any remaining basil-walnut pesto.

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