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–+ servings
Pesto-Grilled Steak

1-2-3 Eat! Pesto-Grilled Steak, Roasted Asparagus, Garlic-Oregano Knots

Course: Dinner, Main Dish
Cuisine: Baked Goods
Recipe Type: 90/10 1-2-3 Eat, 90/10 Regular
Author: Heidi Boortz
Servings : 4

Ingredients

Pesto Grilled Steak

  • 1 lb sirloin steak
  • 8 Tbsp Pesto store bought or homemade (see notes)

Roasted Asparagus

  • 1 lb asparagus ends trimmed
  • 3 Tbsp extra virgin olive oil
  • 2 tsp kosher salt

Dough:

  • 1 1/3 cup water tepid. microwave for 1 minute
  • 1/4 cup extra virgin olive oil
  • 1/4 cup honey
  • 4 cups 100% whole wheat pastry flour
  • 1 1/2 tsp salt
  • 2 1/2 tsp bread machine yeast bread machine yeast works best, but any active dry yeast will work.

Topping:

  • 1 stick unsalted butter
  • 1 tsp garlic powder
  • 1 1/2 tsp oregano
  • 1 tsp himalayan salt

Instructions

Pesto Grilled Steak

  • Preheat grill to medium heat.  Sprinkle steak with salt and pepper.  Grill 3-4 minutes per side or until it reaches desired doneness. 
  • Slice into thin strips, and fan out on a serving plate.  Top with a dollop of pesto.

Roasted Asparagus

  • Preheat oven to 400.  Cut asparagus into 2 inch pieces.  Toss asparagus in oil.  Arrange in a single layer on a baking sheet.  Sprinkle with salt.  Bake at 400 for 15-20 minutes or until beginning to brown.

Garlic-Oregano Knots

  • Add liquid ingredients to the bowl of a stand mixer. Add dry ingredients, except yeast, taking care to place the salt on the edge of the dry ingredients. Make a small well in the center of the dry ingredients. Add yeast to the well. Fit mixer with dough hook. Turn mixer to speed 1 and let mix until a dough ball is formed and the dough ball cleans the sides of the bowl (about 5 minutes). If dough is too wet, add a bit more flour, 1 Tbsp. at a time, and allow it to mix in. If dough is too dry, add a bit more tepid water, 1 Tbsp. at a time, and allow it to mix in. Dough should be springy and soft, and not sticky, and should clean the sides of the bowl.
  • Divide dough in half. Wrap one half in plastic wrap and freeze for a later use. Divide remaining half into 12 equal pieces. Roll each piece into a long rope. Tie rope into a knot. Place each knot on a parchment-lined baking sheet. Cover loosely with a clean dish towel. Let rise 1 hour.
  • Preheat oven to 375. Bake knots 10-15 minutes or until golden brown. For the topping, melt butter. Stir in garlic, oregano, and salt. Brush butter mixture on each of the knots. Makes 12 servings

Notes

If you want to make your own pesto, use the recipe here:  http://www.9010nutrition.com/blog/recipe/pesto-chicken-quinoa/