Grilled Pesto Steak 'n Vegetable Salad - Kraft Recipes Top
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Grilled Pesto Steak 'n Vegetable Salad

Prep Time
Total Time

8 servings

The steak and veggies for this salad are marinated in a zesty blend of sun-dried tomato pesto, A.1. Sauce and more, and then grilled to tender perfection.

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What You Need

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Make It

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  • Place steak and vegetables in large shallow dish. Mix next 5 ingredients in medium bowl until blended; gradually whisk in oil. Pour 1/2 cup over steak and vegetables; turn to evenly coat vegetables and both sides of steak. Refrigerate 1 hour to marinate.
  • Heat grill to medium heat. Remove steak and vegetables from marinade; discard marinade. Grill steak 6 min. on each side or until medium doneness (160°F). Meanwhile, grill vegetables 2 to 3 min. on each side or until crisp-tender.
  • Remove steak from grill; let stand 5 min. Meanwhile, cook remaining steak sauce mixture on medium heat 5 min. or until heated through, stirring occasionally.
  • Cut steak across the grain into thin slices. Cover platter with salad greens; top with meat, vegetables and warmed steak sauce mixture.

Special Equipment Needed


Prepare using basil pesto.

How to Slice Cooked Steak for Most Tenderness

Cooked steak, especially the less tender cuts of meat, should always be allowed to rest, loosely covered, before being sliced. This standing time allows the juices to redistribute throughout the meat so it remains juicy. This standing time can range from 4 to 5 min. for thin steaks, to 8 to 10 min. for thicker steaks. For best results, slice cooked steaks across the grain before serving. Place the unsliced meat on a cutting board and look for the direction of the grain. (The meat will have small lines running in one direction.) You may need to slice the meat in 2 different directions to determine the direction of the grain. Use a sharp slicing knife to cut the meat across the fibers into thin slices. If you have an electric knife, you can use that to quickly slice the meat.


  • 8 servings

Healthy Living

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 2 Vegetable
  • 2 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

Flavorful steak, garden-fresh fresh vegetables and crisp salad greens all team up to make the perfect summer salad that can help you eat right. And not only is this delicious salad low in both calories and sodium, but it's also a good source of both vitamins A and C from the combination of peppers and salad greens.

Nutritional Information

Serving Size 8 servings
Calories 210
Total fat 10g
Saturated fat 2g
Cholesterol 40mg
Sodium 360mg
Carbohydrate 13g
Dietary fiber 4g
Sugars 7g
Protein 18g
% Daily Value
Vitamin A 30 %DV
Vitamin C 45 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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