Pesto steak with juicy tomatoes, peppery arugula, and creamy burrata makes a beautiful summer plate! Somewhere between a salad and steak dinner, this delicious dish features tender, reverse-seared sirloin steak on a bed of fresh arugula, topped with a homemade walnut pesto.
While I love a traditional pesto, using walnuts instead of pine nuts gives this pesto a unique and rich flavor. It only takes a few minutes to make and tastes phenomenal with all the other elements in this epic summertime meal.
pesto steak with reverse seared sirloins
Grilled meats are mouthwatering on their own, but the reverse sear cooking method takes them to a whole new level. It's an easy cooking method that ensures the steaks are done exactly how you like them.
We've been grilling steaks all summer long and a few of our favorites are this Reverse Seared Tomahawk Steak and Traeger Tri-Tip with Chimichurri. But this pesto sirloin, served medium-rare with summer's best tomatoes and crisp greens, is our new obsession.
The initial slow cooking creates a beautifully tender steak, which needs only a quick sear to reach a perfect medium rare. This method is really hard to mess up, so it's great for beginners!
From hot grill to hot pan, the reverse sear keeps all the juices and flavor in.
It's truly one of those delicious dinners that you'll always want to come back to. And when basil is at its peak, the fresh and flavorful walnut pesto is a versatile topping that works for so many other dishes, too.
why this recipe works
I could go on all day about the reverse sear method, my all-time favorite way to cook a steak, but that isn't the only thing to rave about in this pesto steak recipe! The juicy, perfectly cooked steak is just the beginning.
For one, the homemade pesto recipe is so flavorful and effortless to make. Walnuts, fresh basil, garlic, parmesan cheese, lemon juice, and olive oil are the key ingredients for this twist on a classic pesto. If I have any leftovers, I love to jar them up and use them as a spread for sandwiches or mix them in with my morning eggs.
There are a few layers of flavor to admire here: the rich pesto, the steak itself, the peppery arugula, juicy cherry tomatoes, and the creamy burrata... it's summer on a plate.
This recipe is naturally keto-friendly and gluten free. The combination of healthy fats and protein in the steak and pesto makes for a satisfying and nutritious meal.
My pesto steak is:
- A foolproof way to cook a perfect steak — great for beginners!
- Versatile - use other cuts of steak if you prefer
- So delicious, with constrasting layers of flavors and textures
- Keto-friendly without sacrificing any flavor!
pesto steak ingredients
(Note: These are only the recipe's featured ingredients. To get a complete list of ingredients and their measurements, view the printable recipe card below!)
- Walnuts. A low-carb nut that adds a rich, nutty flavor to the pesto sauce. I've also made the pesto with a combination of other nuts (see substitutions below).
- Garlic cloves. A must-have for any pesto, garlic brings a sharp and savory bite to the sauce.
- Basil. The base of the pesto sauce. Fresh basil leaves add a bright, herbaceous, flavor.
- Lemon. A touch of lemon juice in the pesto adds a nice tang to balance out the flavors.
- Extra-virgin olive oil. The key to a creamy pesto sauce. Use a high-quality olive oil for the best flavor.
- Parmesan cheese. Adds a salty and nutty element to the pesto sauce.
- Sirloin steaks. Choose steaks that are about one-inch thick so they cook evenly.
- Baby arugula. This peppery green adds a nice contrast to the creamy pesto and flavor-packed steak.
- Cherry tomatoes. A bright and juicy addition to the dish.
- Burrata. A creamy and luxurious cheese that ups the ante for a luxurious finishing touch.
substitutions
Steak: You can substitute any cut of meat for the sirloins. Ribeye, New York, and even filet mignon are all great steak choices for a reverse sear. Just make sure to keep an eye on the internal temperature of the steaks with a meat thermometer or grill probe.
If you'd like to use flank steak, skirt steak or flat iron steaks you certainly can, but you'll need to drastically reduce the cook time since these cuts of beef are much thinner.
Walnuts: If making the pesto, feel free to substitute the walnuts for more traditional pine nuts or another type of nut. I’ve made this with a mix of walnuts, pistachios, and pecans too.
Burrata: If you can’t find burrata, a good substitute ingredient is fresh mozzarella or even goat cheese for a similar creamy texture. You could also omit the cheese altogether for a dairy-free option.
how to make pesto steak with tomatoes and arugula
Whether you're making this dish for a weeknight dinner or a special occasion, it'll definitely bring that wow factor to the table. Follow these simple steps for a deliciously impressive meal.
Combine the walnuts, garlic, and salt in a food processor. Process for about 30 seconds. Add the basil and lemon juice and process for another few seconds. With the processor running, slowly pour in the olive oil, and continue processing until the pesto has come together. Add in the cheese and process on high for another few seconds. Taste and add a pinch of salt if needed.
Heat your pellet grill or oven to 225°F. Pat steaks dry and season them generously with salt and black pepper on each side. Place steaks on the grill and cook for about 30-35 minutes, or until the internal temperature is 120-125°F. If you have a preferred doneness, adjust accordingly (these will cook more during the final sear).
Get a cast iron skillet smoking hot and add the avocado oil. Sear the steaks for 2-3 minutes per side, or until the outside of the steak has a nice, dark crust. Transfer them to a cutting board and let them rest for 5-10 minutes.
Arrange the arugula on serving plates, then add the cherry tomatoes.
Slice steak against the grain and add the slices to the arugula. Top steaks with spoonfuls of prepared pesto and burrata. Serve and enjoy!
tips for the best results
- To cut down on the prep time, you can make the pesto 1-2 days in advance. Or, swap it out for store-bought pesto made with quality ingredients. You can also try my Easy Healthy Zucchini Pesto Recipe instead for a different take!
- For the perfect steaks, be sure to let them rest before slicing them. This helps lock in the juices, which redistribute throughout the meat while it rests.
- If you don't have a pellet grill, you can cook these steaks on a charcoal grill, gas grill, or in the oven. Just be sure to monitor the internal temperature of the steaks closely, as cooking times will vary.
- I like my steaks at an internal temperature of 130-135°F (that's medium-rare). But feel free to cook them for a shorter or longer amount of time if that is your personal preference!
- When reverse searing, you'll want to pay close attention to the internal temperature of the meat rather than the cooking time. Use your best judgment, as all grills/ovens and steak thicknesses will vary.
- For even more deliciousness, you can use your favorite steak marinade! My Traeger tri-tip post has a great marinade that would taste wonderful in this recipe.
storage directions
Store leftover pesto in an airtight container in the refrigerator for up to five days.
what to serve with pesto steak
These pesto steaks get even better with some delicious side dishes! I personally love this steak with my Roasted Mashed Cauliflower with Garlic , Mediterranean Roasted Eggplant or Keto Cornbread Muffins.
you might also love...
- This keto steak salad is the real deal—fresh greens, veggies, tender ribeye, and a creamy Dijon balsamic dressing with blue cheese. It's totally keto-friendly, too!
- Big, bold, and ready in under 30 minutes, this garlic chicken and steak stir fry is a protein-packed meal that'll satisfy any night of the week. Marinated flank steak cooks up with chicken, bell peppers, mushrooms, and bok choy for a gluten-free and keto-friendly dish. No fuss, just delicious!
- This keto BBQ rub is super tasty and perfect for adding some smoky, sweet, and savory goodness to your meats and veggies. It's quick to make, can be used on anything, and is an instant flavor upgrade in your spice cabinet.
Pesto Steak with Tomatoes and Arugula
Reverse-seared sirloins are sliced and served on top of peppery arugula with juicy tomatoes, creamy burrata, and walnut pesto. This pesto steak recipe creates an epic summertime plate bursting with fresh flavors and hearty ingredients.
You can cook the steak on the grill or in the oven, so choose whichever method you prefer.
Ingredients
Walnut pesto
- ⅓ cup walnuts (see notes for subs)
- 3 cloves garlic
- Dash of salt
- 2 cups fresh basil leaves
- ½ lemon, juiced
- ½ cup extra-virgin olive oil
- ¼ cup grated Parmesan cheese
Salad
- 3-4 sirloins, about 1 inch thick
- ½-1 teaspoon fine sea salt
- ½-1 teaspoon ground black pepper
- 1 tablespoon avocado oil
- 4-5 ounces baby arugula
- 4 ounces cherry tomatoes
- 1 large ball of burrata
Instructions
- For the pesto: combine the walnuts, garlic and salt in a food processor. Process for about 30 seconds to break it down. Add the basil and lemon juice and process for another few seconds or until the leaves are chopped small.
- With the processor running, slowly pour in the olive oil, and continue processing until the pesto has come together, scraping down the sides of the food processor bowl as needed. Add in the cheese and process on high for another few seconds. Set aside the pesto or refrigerate it until it’s time to serve.
- Prepare the steaks: About 30 minutes before grilling, take the steaks out of the fridge and let them sit at room temperature to take the chill off.
- Preheat the pellet grill or oven to 225°F. Season the steak with a generous amount of salt and black pepper on each side. Place them on the grill and cook for about 30-35 minutes or until the internal temperature is 120-125°F when tested with an instant-read thermometer.
- Get a cast iron skillet smoking hot and add the avocado oil. Sear the steaks for 2-3 minutes per side, then transfer them to a plate. Let them rest for 5-10 minutes.
- To assemble: Divide the arugula between serving plates, then add the cherry tomatoes.
- Slice the steaks against the grain and add the slices to the arugula. Top with spoonfuls of pesto and the burrata.
Notes
- You can make the pesto 1-2 days in advance to cut down the prep time. Or swap it out for store-bought pesto made with quality ingredients. You can also make this dish using my zucchini pesto.
- You can substitute any type of steak for the sirloins. Ribeye, New York, and even filet mignon are all great steak choices for a reverse sear. Just make sure to keep an eye on the internal temperature of the steaks with a meat thermometer or grill probe.
- Allow rest time for the steaks before slicing them. This helps lock in the juices since they redistribute throughout the meat while it rests.
- Feel free to substitute the walnuts for more traditional pine nuts, or another type of nut. I’ve made this with a mix of walnuts, pistachios and pecans, too.
- Store leftover pesto in an airtight container in the refrigerator for up to five days.
- Nutritional info is calculated with all of the pesto used, but you will likely have a lot leftover.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 629Total Fat: 53gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 89mgSodium: 814mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 4gProtein: 32g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!