Grilled Sirloin, Pesto Pasta, Sautéed Corn, Greek Village Salad, Pear Slices, Lemon Chia Sparkling Water

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 831kcal

Ingredients

Pesto Pasta

  • 3 oz Penne pasta whole wheat
  • 2 TBSP Pesto sauce
  • 1 tsp Parmesan cheese grated

Sautéed Corn

  • 1 cup Corn frozen
  • 1 tsp Extra-virgin olive oil
  • Black pepper

Greek Village Salad

  • 1 Tomato sliced into wedges
  • 1 cup Cucumber sliced into half circles
  • 1/4 cup Red onion sliced thin
  • 1/4 cup Kalamata olives low sodium pitted halved
  • 3 TBSP Feta cheese cut into chunks
  • 2 TBSP Extra-virgin olive oil
  • 1 TBSP Lemon juice fresh
  • Black pepper to taste

Grilled Sirloin

  • 8 oz Sirloin steak trimmed of fat
  • 1 tsp Extra-virgin olive oil
  • ⅛ tsp Salt
  • Black pepper to taste

Lemon Chia Sparkling Water

  • 24 oz Sparkling water
  • 4 slices Lemon
  • 2 tsp Chia seeds
  • Ice cubes

Pear Slices

  • 2 Pears washed and sliced
US Customary - Metric

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.
  • Cook the pasta according to the package directions until al dente. Drain, return to the pot, and toss with pesto and parmesan cheese.
  • Prepare the corn: Heat the olive oil in a large skillet over medium heat. Saute the corn until tender and lightly browned. Season with black pepper.
  • Combine all salad ingredients in a serving bowl. Season with pepper.
  • 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.
  • Combine the sparkling water, lemon slices, and chia seeds. Stir well and let sit for 3 - 5 minutes for the chia to bloom. Serve over ice if preferred.
  • Serve the steak with pesto pasta, sautéed corn, Greek village salad, pear slices 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)

Nutrition

Calories: 831kcal | Carbohydrates: 83g | Protein: 40g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 1163mg | Potassium: 1136mg | Fiber: 13g | Sugar: 27g | Vitamin A: 1128IU | Vitamin C: 31mg | Calcium: 290mg | Iron: 4mg

Grilled Sirloin, Pesto Pasta, Sautéed Corn, Greek Village Salad, Pear Slices, Lemon Chia Sparkling Water

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 831 kcal

Ingredients
 
 

Pesto Pasta

  • 3 oz Penne pasta whole wheat
  • 2 TBSP Pesto sauce
  • 1 tsp Parmesan cheese grated

Sautéed Corn

  • 1 cup Corn frozen
  • 1 tsp Extra-virgin olive oil
  • Black pepper

Greek Village Salad

  • 1 Tomato sliced into wedges
  • 1 cup Cucumber sliced into half circles
  • 1/4 cup Red onion sliced thin
  • 1/4 cup Kalamata olives low sodium pitted halved
  • 3 TBSP Feta cheese cut into chunks
  • 2 TBSP Extra-virgin olive oil
  • 1 TBSP Lemon juice fresh
  • Black pepper to taste

Grilled Sirloin

  • 8 oz Sirloin steak trimmed of fat
  • 1 tsp Extra-virgin olive oil
  • ⅛ tsp Salt
  • Black pepper to taste

Lemon Chia Sparkling Water

  • 24 oz Sparkling water
  • 4 slices Lemon
  • 2 tsp Chia seeds
  • Ice cubes

Pear Slices

  • 2 Pears washed and 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.
  • Cook the pasta according to the package directions until al dente. Drain, return to the pot, and toss with pesto and parmesan cheese.
  • Prepare the corn: Heat the olive oil in a large skillet over medium heat. Saute the corn until tender and lightly browned. Season with black pepper.
  • Combine all salad ingredients in a serving bowl. Season with pepper.
  • 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.
  • Combine the sparkling water, lemon slices, and chia seeds. Stir well and let sit for 3 - 5 minutes for the chia to bloom. Serve over ice if preferred.
  • Serve the steak with pesto pasta, sautéed corn, Greek village salad, pear slices 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)

Nutrition

Calories: 831kcalCarbohydrates: 83gProtein: 40gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 93mgSodium: 1163mgPotassium: 1136mgFiber: 13gSugar: 27gVitamin A: 1128IUVitamin C: 31mgCalcium: 290mgIron: 4mg
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