An easy, oven-free summer salad with grilled steak, grilled zucchini, grape tomatoes, and fresh pesto! This flavorful salad recipe is paleo, gluten free, keto, and Whole30.
Combine 1/4 cup extra virgin olive oil, red wine vinegar, chopped parsley, and crushed red pepper in a shallow dish or zip-top bag. Add flank steak and coat. Marinate for at least 5 hours to overnight.
Once steak has marinated and you’re ready to make the salad, turn on and heat a gas grill, with two burners on medium-high heat and two on low heat. Add the steak to the hot side of the grill, cooking for two minutes on each side. Transfer to the cooler side of the grill for an additional 2 minutes (or longer, depending on how well done you like your steak). Remove from the grill and place on a cutting board to rest while you prep the rest of the salad.
Toss the zucchini slices in 1 tablespoon olive oil. Add the zucchini slices to the hot side of the grill and cook for 1-2 minutes on each side. Transfer to a plate and turn off the grill.
Next, make the pesto. Add the basil leaves, pine nuts, lemon juice, and remaining tablespoon extra virgin olive oil to a food processor or blender. Process until almost smooth.
Now put it all together. Thinly slice the steak. Add the grilled zucchini, halved tomatoes, steak slices, and pesto to a large bowl. Toss to combine and serve immediately! Will keep in the fridge for a couple days, but the pesto may discolor.
Keywords: Grilled Steak, Zucchini, and Pesto Salad