Restaurant-Quality Pumpkin Seed Pesto Sirloin Steaks

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This fall, make this savory and satisfying starter of Pumpkin Seed Pesto Sirloin with Spiced Coconut Roasted Sweet Potatoes.

“I love this recipe because it works well with any grilled meat. Pesto is a great option for non-nut eaters and can be applied to protein before or after cooking,” says the creator of the recipe, Ray. Rastelli Jr., co-founder and president of Rastelli Foods Groupnoting that ground seeds are also a great alternative to dairy products.

“I recommend serving it with prepared guacamole and fire-roasted peppers,” he adds.

Pumpkin Seed Pesto Sirloin with Spicy Coconut Roasted Sweet Potatoes

Total preparation/cooking time: 30 minutes

For: 2


For the entrecote:

2 (6 oz) sirloin steaks

1 tbsp. extra virgin olive oil

Salt and cracked black pepper (to taste)

For the pesto:

3 tbsp. Pumpkin seeds (toasted)

¼ bunch fresh cilantro (chopped)

¼ bunch fresh parsley (chopped)

1 C. garlic powder

1 lemon (juice)

3 tbsp. extra virgin olive oil

Salt and cracked black pepper (to taste)

For the sweet potatoes:

1 large sweet potato (peeled and cut into ¼-inch rounds)

2 tbsp. coconut oil

½ cup coconut milk

2 tbsp. Jalapeño pepper (thinly sliced)

2 tbsp. Dear

Salt and cracked black pepper (to taste)


1. Preheat oven to 400°F. Combine all the ingredients for the potatoes and line them up on a baking sheet in a single layer. Bake for 25 minutes, or until center is tender.

2. Season the steak with extra virgin olive oil, salt and pepper. Combine all pesto ingredients in a blender or food processor, adding the oil last.

3. Using your favorite cooking method, sear steak on both sides and cook to desired temperature. Let the steak rest for 5 minutes then slice on the bias. Before serving the sliced ​​steak, toss the steak in a mixing bowl with the pumpkin seed pesto and serve over the sweet potatoes.

Dino S. Williams