Puttanesca topped steak

Using the flavours and ingredients of the classic pasta sauce, the “puttanesca” is served up with the steaks almost as a salsa or salad
Grilled steak puttenesca
4 servings / 23 min

Prep 15 min / Cook 8 min

  • 2 beef sirloin grilling steaks (about 1 lb/500 g total), trimmed
  • 2 tbsp (25 mL) basil pesto, divided
  • 1/4 tsp (1 mL) pepper
  • 2 red bell peppers, quartered
  • 1 container (227 g) grape tomatoes, halved
  • 1 tbsp (15 mL) minced pitted sun-dried black olives (4 olives)
  • 2 tsp (10 mL) capers
  • 1 large clove garlic, minced
  • 2 tbsp (25 mL) chopped fresh basil
  • 2 tbsp (25 mL) red wine vinegar
  1. Spray steaks with cooking spray; spread with 1 tbsp (15 mL) of the pesto and sprinkle with pepper. Spray bell peppers with cooking spray. Place steaks and peppers on medium high grill for about 8 minutes, turning once or until steak is medium rare and peppers are golden.
  2. Let steaks stand for 5 minutes. Chop peppers and place in a bowl. Add tomatoes, olives, capers, garlic, basil, remaining pesto and vinegar. Toss well to combine.
  3. Spoon puttanesca mixture onto 4 plates. Cut steaks in half crosswise and serve on top.
Nutritional info per serving (1 of 4)
  • Calories 260
  • Protein 31 g
  • Total fat 11 g
    Saturated fat 3 g
    Cholesterol 70 mg 
  • Carbohydrates 7 g
    Fibre 1 g
    Sugars 3 g
    Added sugars 0 g
  • Sodium 220 mg
  • Potassium 620 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.

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