Pistachio Gremolata Sirloin Steak
Cauliflower Risotto with Arugula
Ingredients
- ¼ cup olive oil, divided
- 1 tsp salt, divided
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 1½ lb top sirloin steak
- ½ cup salted, roasted pistachios
- ¼ cup fresh parsley leaves
- 2 Tbsp lemon zest
- 1 clove garlic
Instructions
- Preheat oven to 425°F. Place a grill pan in oven while preheating.
- Stir together 2 Tbsp oil, ½ tsp salt, pepper, garlic powder, and paprika in a small bowl; rub all over steak.
- Add steak to hot pan; bake 15 minutes or to desired doneness. Let stand 10 minutes before slicing diagonally across the grain.
- Meanwhile, process nuts, parsley, 2 Tbsp oil, lemon zest, garlic, and ½ tsp salt in a food processor until finely chopped. Serve gremolata with steak.
Side Dish Ingredients
- 1 (12-oz) pkg frozen cauliflower risotto
- 1 (5-oz) pkg arugula
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Heat cauliflower risotto according to package directions.
- Toss arugula and vinaigrette in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
366
|
147
|
513
|
| Fat (g) | 28 | 13 | 41 |
| Sat. Fat (g) | 8 | 3 | 11 |
| Protein (g) | 25 | 2 | 27 |
| Carb (g) | 3 | 4 | 7 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 434 | 318 | 752 |
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