1/4cupcoconut aminos, can use soy sauce if not Whole30
Pistachio Lemon Pesto
3cupspacked fresh basil
1clovegarlic, or 1/2 tsp minced garlic
1/3cupolive oil, extra virgin
Cut your steak into large pieces (around 1 1/4 - 1 1/2 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!
This recipe has been updated to include my dairy free Pistachio Lemon Pesto. If you have been making it with my original pesto recipe you can continue to do so. You'll just need to blend 2 cups fresh basil leaves, 1/2 cup parmesan, 1/4 cup pine nuts, 1/2 tsp lemon juice, and 1/3 cup extra virgin olive oil (can use more oil to get to your preferred consistency).Nutrition information is for 1 kabob and assumes you make 6 total. This can vary depending on how big your kabobs are.