Pesto Steak Kabobs with Blistered Tomatoes & Peppers
Tender steak, blistered tomatoes, and peppers are all topped with a drizzle of my homemade pesto for a meal that always impresses!
Update: This recipe was originally published in 2017 and has been republished with all new photos and a new pesto sauce.
My love affair with the grill is about ten years strong now. It’s a thing. Don’t tell my husband. Full disclosure: He’s cool with it because it means he comes home to meals like the one I’m sharing today.
Let’s talk kabobs.
They cook super fast.
With a great marinade they can be really really flavorful.
Prep and clean up is easy.
They cook super fast. Oh I know I said that already but it bears repeating.
This kabob recipe is particularly fast because steak, tomatoes, and peppers are all quick cooking foods. That’s one of the biggest mistakes people make with kabobs. They try to pair things together that require different cooking times. Doing so can result in something being overdone while something else is underdone. Not today, baby.
Have you ever grilled or roasted tomatoes before? They get extra soft and sweet with a little heat. Oh my, it makes a difference! The green bell pepper gives a nice crunchy contrast to the tomatoes.
And then there’s the Pistachio Lemon Pesto. So simple to make and packs a powerful punch. Plus it’s dairy free which makes it lower in calories than traditional pesto.
This is definitely not a boring kabob recipe. But be careful. Make this one time and your family is going to be requesting you do it again and again. Not that I have a problem with that.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Top sirloin steak
- Green bell peppers
- Grape or cherry tomatoes
- Coconut aminos or soy sauce
- Olive oil
- Fresh basil
- Lemon juice
- Salt and pepper
Once these beauties go on the grill the countdown is on and you’re no more than 7-10 minutes away from devouring them. (Depending on how thick you cut your steak and what level of doneness you like.)
Why use top sirloin steak for kabobs
I strongly recommend top sirloin because it’s fairly lean but has good marbling. This means it is still tender. I also love that it’s relatively inexpensive compared to other tender cuts of meat. You’re getting a higher quality cut for a good price.
Can you use petite sirloin steaks?
I don’t recommend it. They’re thinner cuts so they’re likely to overcook on the grill.
Can you use sirloin roast?
No. While it’s named similarly to top sirloin it isn’t the same thing. Sirloin roast is from the sirloin but it’s not from the top and is tougher.
Can you use ribeye or filets?
You can but they’re more expensive and not really worth the extra expense for kabobs.
Can you use a different pepper?
I love green bell pepper in these kabobs but any color bell pepper will work. You can even slice up mini sweet peppers if you like.
How to store leftovers
Let’s be honest, you probably won’t have any leftovers. But if you do, you can store them in the refrigerator in an airtight container for 3 to 4 days.
How to serve this
These kabobs are delicious with a baked potato and side salad. If you’d like to prepare another side I recommend my Garlic Green Beans.
Pesto Steak Kabobs with Blistered Tomatoes & Peppers
- 1½ – 2 lbs top sirloin steak
- 3 green bell peppers
- grape or cherry tomatoes
- salt & pepper
- ¼ cup coconut aminos, can use soy sauce
- ¼ cup olive oil
Pistachio Lemon Pesto
- 3 cups packed fresh basil
- ¼ cup pistachios, shelled
- 3 tbsp lemon juice
- 1 clove garlic, or 1/2 tsp minced garlic
- ½ tsp salt
- ⅓ cup olive oil, extra virgin
- Cut your steak into large pieces (around 1¼ – 1½ inches). Try to keep them uniform in size so they'll cook in the same amount of time.
- Add your steak and marinade ingredients to a gallon ziploc bag. Squeeze out excess air and zip closed. Use your fingers to massage the marinade evenly around the steak. Let sit for at least 30 minutes, flipping the bag over occasionally.
- Cut the top off your green bell pepper. Scoop out the inside and discard along with the top. Slice pepper into evenly sized chunks.
- Thread your marinaded steak, bell pepper, and tomatoes onto skewers.
- Place on a baking sheet and drizzle excess marinade from the bag over the kabobs so that your veggies also have a nice coat. (The olive oil in the marinade will help the veggies get a beautiful char.) Salt & pepper.
- Place on grill so they’re not touching. You’ll want the grill on medium-high heat. Grill for 3-5 minutes. Flip. Grill for another 3-5 minutes. Remove when you’ve achieved your desired doneness.
- Let the kabobs rest for a few minutes.
- In a blender combine pesto ingredients and blend. Brush over steak & serve!
31 Comments on “Pesto Steak Kabobs with Blistered Tomatoes & Peppers”
I heard from a very reliable source that these were amazing! I have tons of basil in my garden.
Hahaha! He is very reliable and he LOVED these!
the steak was so so tender and juicy …SPOT ON !!!
That sounds so good! I was wondering how it was that the pesto didn’t all fall off while you were cooking but it makes sense that you add it after the cooking. I can’t wait to try it!
Girl, you’re speaking my love language with that pesto and steak!
We have the same love language! <3
Omg these look divine! I need to make this Pistachio Lemon Pesto!
Yes you do!
Perfect for grilling! Simple yet something that my family would gobble up. Can’t wait to try it now that the weather is warming up.
Thank you! <3
BBQ season is here! I am excited to try these!
Yes it is and I’m so happy about that!!
EVERYTHING about this is so perfect! The pesto and those gorgeous blistered tomatoes, all the heart eyes for those. These steak kabobs would be a huge hit in my home – especially with my hubby and youngest. YUM!
Thank you, Emily! They’re a hit in my home for sure!
Ooooh that steak. And those peppers! I’m drooling.
Yes please! We just started firing up the grill and these kabobs sounds divine! Can never go wrong with steak and pesto.
What a gorgeous, colorful, whole 30 meal!
Love the idea of using pistachios in pesto sauce. I love pistachios. This looks like a perfect weeknight meal my whole family would love!
This is my kinda dinner, pesto and steak…omg drooling and can’t wait to try it!
I love that it’s low carb and a complete meal! So delicious.
Wow, tomatos and steak kabobs, and pesto! The flavour combination sounds amazing! I must try this!
You’re so right about steak being such a fast dinner. Love that pesto to make it and the veggies extra special! Such a fun summer and spring meal!
OMG YUM! What a lovely flavor combo and the color is absolutely gorgeous ! Perfect for summer and outdoor bbq too. YUM YUM !
Delicious combination and so colourful!! I am always making different pestos and herb pastes and often leave out the cheese. Sometimes the nuts are just enough + the lemon or lime brings it all together!
Who doesn’t love steak + pesto!? YUM!
Everything kabob must be delicious! Beautiful presentation and vibrant colors- i am going to try!
Be still my heart, these look amazing! I’m not a huge steak person but this would totally win me over! I have so much basil growing, now I want to go buy steak and a grill.
Yesssss this one is so yummy!
Amazing and simple to make!
So happy you enjoyed it!
Love this! And followed it up by making a double batch of the pesto to freeze for later!!