Grilled Sirloin, Pesto Pasta, Grilled Elote, Watermelon, Lemon Chia Sparkling Water
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Calories: 533kcal
Ingredients
Grilled Elote with Greek Yogurt & Cotija
- 3 TBSP Greek yogurt
- 1 Lime zested and juiced
- 1 clove Garlic finely grated
- ¼ tsp Smoked paprika
- Black pepper
- 2 ears Corn on the cob husked
- 2 TBSP Cotija cheese finely crumbled
- ½ tsp Chili powder or ancho chili powder
- 2 TBSP Fresh cilantro chopped
Pesto Pasta
- 4 oz Penne pasta whole wheat
- 3 TBSP Pesto sauce
Grilled Sirloin
- 8 oz Sirloin steak trimmed of fat
- 1 tsp Extra-virgin olive oil
- 1/8 tsp Salt to taste
- Black pepper to taste
Lemon Chia Sparkling Water
- 24 oz Sparkling water
- 4 slices Lemon
- 2 tsp Chia seeds
- Ice cubes
Watermelon
- 2 cups Watermelon cubed or sliced
Instructions
- Prepare all ingredients as listed above.
- Preheat a grill or grill pan to medium heat.
- Bring a medium pot of water to a boil.
- In a small bowl, prepare the yogurt crema by mixing the Greek yogurt, lime zest, half of the lime juice, grated garlic, smoked paprika, and black pepper until smooth. If needed, add a few drops of the remaining lime juice to thin slightly. Set aside.
- Cook the pasta according to the package directions until al dente. Drain, return to the pot, and toss with pesto.
- Grill the corn on all sides until tender and nicely charred. Brush with the yogurt crema. Sprinkle with cotija, chili powder, and cilantro.
- Brush the sirloin with olive oil and season both sides with salt and black pepper. Grill on both sides to desired temperature. (see below). Let rest for 2 - 3 minutes before slicing.
- Prepare the lemon chia sparkling water by combining the sparkling water, lemon slices, and chia seeds. Stir well and let sit 3 - 5 minutes for the chia to bloom. Serve over ice if preferred.
- Serve the steak with pesto pasta, grilled elote, watermelon, and lemon chia sparkling water.
Notes
Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 120 - 125°F (51 - 54°C)
Medium: 130 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F + (71°C)
Medium Rare: 120 - 125°F (51 - 54°C)
Medium: 130 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F + (71°C)
Nutrition
Calories: 533kcal | Carbohydrates: 53g | Protein: 38g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 509mg | Potassium: 796mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1568IU | Vitamin C: 30mg | Calcium: 258mg | Iron: 4mg
Grilled Sirloin, Pesto Pasta, Grilled Elote, Watermelon, Lemon Chia Sparkling Water
Ingredients
Grilled Elote with Greek Yogurt & Cotija
- 3 TBSP Greek yogurt
- 1 Lime zested and juiced
- 1 clove Garlic finely grated
- ¼ tsp Smoked paprika
- Black pepper
- 2 ears Corn on the cob husked
- 2 TBSP Cotija cheese finely crumbled
- ½ tsp Chili powder or ancho chili powder
- 2 TBSP Fresh cilantro chopped
Pesto Pasta
- 4 oz Penne pasta whole wheat
- 3 TBSP Pesto sauce
Grilled Sirloin
- 8 oz Sirloin steak trimmed of fat
- 1 tsp Extra-virgin olive oil
- 1/8 tsp Salt to taste
- Black pepper to taste
Lemon Chia Sparkling Water
- 24 oz Sparkling water
- 4 slices Lemon
- 2 tsp Chia seeds
- Ice cubes
Watermelon
- 2 cups Watermelon cubed or sliced
Instructions
- Prepare all ingredients as listed above.
- Preheat a grill or grill pan to medium heat.
- Bring a medium pot of water to a boil.
- In a small bowl, prepare the yogurt crema by mixing the Greek yogurt, lime zest, half of the lime juice, grated garlic, smoked paprika, and black pepper until smooth. If needed, add a few drops of the remaining lime juice to thin slightly. Set aside.
- Cook the pasta according to the package directions until al dente. Drain, return to the pot, and toss with pesto.
- Grill the corn on all sides until tender and nicely charred. Brush with the yogurt crema. Sprinkle with cotija, chili powder, and cilantro.
- Brush the sirloin with olive oil and season both sides with salt and black pepper. Grill on both sides to desired temperature. (see below). Let rest for 2 - 3 minutes before slicing.
- Prepare the lemon chia sparkling water by combining the sparkling water, lemon slices, and chia seeds. Stir well and let sit 3 - 5 minutes for the chia to bloom. Serve over ice if preferred.
- Serve the steak with pesto pasta, grilled elote, watermelon, and lemon chia sparkling water.
Notes
Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 120 - 125°F (51 - 54°C)
Medium: 130 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F + (71°C)
Medium Rare: 120 - 125°F (51 - 54°C)
Medium: 130 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F + (71°C)
Nutrition
Calories: 533kcalCarbohydrates: 53gProtein: 38gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 87mgSodium: 509mgPotassium: 796mgFiber: 5gSugar: 13gVitamin A: 1568IUVitamin C: 30mgCalcium: 258mgIron: 4mg
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