15 Minute Grilled Steak with Mint Pesto

Ingredients:

• 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

Directions:

1. In a food processor, combine the slivered almonds, garlic, mint, parsley, olive oil and lemon juice. Pulse until a thick paste forms. Set aside.

2. Preheat grill to medium heat.

3. 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.)

4. 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!

Notes:

• 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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