Makes 3 servings
Macros: 347cal, Fat 18g, Carbs 10g, Protein 33g, Fibre 2g
Ingredients: 12 oz striploin steak 1.5 tbsp pesto 1 tsp minced garlic 1/4 tsp crushed red pepper flakes 1/4 cup lime juice 1 tbsp olive oil 1.5 tbsp balsamic vinegar 1/2 tbsp honey sea salt 15 asparagus spears, tough ends removed 1 medium zucchini, sliced 1/4-inch thick 1 red bell pepper, seeded and sliced into strips non-stick cooking spray Directions: Marinate steak with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results. Mix oil, balsamic vinegar, honey and 1/4 tsp salt in a small bowl. Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking. Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), spray with olive oil, season with salt and pepper and cook, turning constantly until the edges are browned, about 6 to 8 minutes. Set aside on a dish. Cook the steak about 4 to 5 minutes on each side, until grill marks appear and the steak is cooked to your liking, transfer to a platter, too with the veggies and pour the balsamic dressing over everything.