clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sliced steaks with kale pesto

Grilled Steaks with Kale Pesto

  • Author: Katie Webster
  • Total Time: 35 minutes
  • Yield: 8 servings 1x


These Grilled Steaks with Kale Pesto are juicy and flavorful. The steaks are seasoned with garlic and salt before grilling, then you top them with a fresh, vibrant pesto made with kale, basil, walnuts and Pecorino.


  • 2 peeled cloves garlic, divided
  • 1 ½ teaspoon coarse kosher salt, divided
  • 4 1-inch rib-eye steaks
  • 4 cups clean kale leaves, loosely packed
  • 1 cup clean loosely packed basil leaves
  • 3 tablespoons extra-virgin olive oil, plus more if needed
  • ¼ cup walnuts or pine nuts
  • ¼ cup shredded Pecorino Romano or Parmesan
  • lemon wedges for serving


  1. Finely chop 1 clove garlic. Sprinkle 1 teaspoon salt over the garlic, and mash with the side of the chef’s knife to form a smooth garlic salt paste. Rub all over steaks and set aside.
  2. Preheat grill to medium-high heat.
  3. Meanwhile, with motor of the food processor running, drop the remaining 1 clove garlic through the feed tube and allow to process until finely chopped. Open lid and add kale and basil and pulse and then process continuously until the greens are finely chopped. Open lid, add walnuts (or pinenuts), Romano (or Parmesan) and the remaining ½ teaspoon salt. Pulse to combine and scrape down the sides. With the motor running drizzle in 3 tablespoons oil. If needed, add up to an additional 1 tablespoon oil to loosen the pesto to desired consistency.
  4. Grill steaks, turning every 3 to 4 minutes until desired doneness, 8 to 11 minutes total for medium-rare or 14 minutes for medium-well. (Use an instant read thermometer to check doneness. Steaks should be 135 degrees F for medium rare, 145 degrees for medium and 150 for medium well.)
  5. Transfer steaks to a plate and cover with foil. Let steaks rest at least 7 minutes. Serve with the kale pesto and lemon wedges.


Stove-Top Instructions: Cook the steak on the stove instead. Heat a skillet over medium-high, then add oil and place the steak in the pan. Sear the steak for 1 to 2 minutes per side for rare, 2 to 3 minutes per side for medium-rare, and 4 to 5 minutes per side for medium. Use tongs to flip the steak and avoid piercing it with a fork.

  • Prep Time: 30 minutes
  • Cuisine: American


  • Serving Size: 4.5 oz steak plus 1 1/2 tablespoons pesto each
  • Calories: 277
  • Sugar: 1 g
  • Sodium: 433 mg
  • Fat: 23 g
  • Saturated Fat: 8 g
  • Carbohydrates: 5 g
  • Fiber: 2 g
  • Protein: 16 g
FREE Weeknight Dinners E-Book

Yours free when you subscribe to our weekly newsletter

We respect your privacy.