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Pesto Parmesan Grilled Steak and Spinach Salad

Prep Time10 mins
Cook Time20 mins
Total Time30 mins


  • 2 lbs *cut into strips London Broil Steak
  • 5 cups Spinach
  • 3/4 cup + 2/3 cup Parmesan Cheese
  • 2 cups Basil
  • 1 cup divided in half extra virgin olive oil
  • 1 tablespoon Lemon Juice
  • 8 cloves minced and divided in half Garlic
  • 3 tablespoons Apple cider vinegar
  • 2 tablespoons Minced Onion
  • 1 tablespoon Paprika
  • 1/4 cups minced Cilantro
  • 1 pinch Sea Salt


  • Add the half cup olive oil, 4 cloves of garlic, onion, vinegar, paprika, cilantro, and sea salt to a zippered bag.
  • Slice your steak into 1/2 inch thick strips with the grain of the steak
  • Place steak into the zippered bag and marinade for 8-24 hours--the longer, the better
  • For the pesto, grind the basil, lemon juice, parmesan cheese, garlic, and olive oil in a food processor until it is fully pureed. Store in an air tight mason jar or container in the fridge until you are ready to use it.
  • Wash and pat dry your spinach leaves
  • Grill your steak to your preference.
  • Add steak to your bed of spinach, and add some pesto to the top; sprinkle with remaining Parmesan Cheese