Grilled Steak and Summer Vegetables with Pesto


Grilling the meat and vegetables at the same time gets dinner on the table quickly. For more vegetable options, try grilling asparagus, portobello mushroom caps, and corn on the cob, too.


4 servings (serving size: 3 ounces steak and 1 cup vegetable mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 380
Caloriesfromfat 30 %
Fat 12.8 g
Satfat 4.5 g
Monofat 6.1 g
Polyfat 0.7 g
Protein 40.7 g
Carbohydrate 24.1 g
Fiber 9.4 g
Cholesterol 103 mg
Iron 6 mg
Sodium 583 mg
Calcium 159 mg


1 pound lean boneless sirloin steak, trimmed
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 cup red wine vinegar
4 small zucchini, halved lengthwise
4 small yellow squash, halved lengthwise
2 red bell peppers, quartered
4 green onions
4 garlic cloves, minced
Cooking spray
2 tablespoons commercial pesto
Oregano sprigs (optional)


Prepare grill or broiler.

Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Combine 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, vinegar, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Seal and shake to coat.

Place steak on grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak into 1/4-inch slices. Place zucchini and squash on grill rack or broiler pan coated with cooking spray; cook for 4 minutes on each side or until tender. Place bell peppers and onions on grill rack or broiler pan; cook 2 minutes or just until tender.

Coarsely chop vegetables; place in a bowl. Add pesto; stir gently. Garnish with oregano, if desired.