Grilled Rosemary Steak & Vegetables with Sundried Tomato Pesto

  • By Jackie Sun
  • June 14, 2015

Father’s Day is coming up in a week, and what better way to celebrate than with a nice, big, juicy, home cooked steak?

Yes, we know, it is such a cliche – dads + grilling + steak. . .But think about it. If you present your dad with a big plate of grilled meat, is he going to say “no thanks”? Unless he’s vegetarian, chances are that he won’t.

So we’re doing that cliche thing today and sharing a steak recipe that we know your dad will love. Plus, we’ll be sharing some grilling tips on cooking the best steak for your pops this coming Sunday. After all, it’s your dad’s day off, so he should kick back and relax, while you get your grill on.

“Pretty sure I saw tears of joy in my husband’s eyes. This was so good…Delicious does not even begin to describe how good this was.”

Grilled Rosemary Steak and Vegetables | Weeknight Meal #recipe via @CookSmarts

Steak, on its own, rarely shows up on our meal plans. We’re talking a slab of meat as the star of the dinner plate. Because we’re all about keeping within a good budget and eating healthy, steak tends to show up in stir-fries, tacos, topped on salads, and as kebabs.

But we believe that every once in awhile, a steak is most necessary. And celebrating a special event is a good enough excuse to break the bank and indulge a bit!

Don’t think we’re not gonna get all Cook Smarts on you, though. The perfect way to round out a honkin’ steak is with a side of grilled vegetables. (Come on, you can’t expect a company who promotes #eatmoreveggies to leave out the veggies, right?!)

It doesn’t matter if your dad is a die-hard, self-proclaimed carnivore. Veggies that get all chargrilled and flavorful will win anyone over.

Add a super flavorful and easy-to-make sundried tomato pesto to the veggies as well as the steak, and you’ve got one plate packed with awesomeness. Your family will not regret skipping a steakhouse!

“SO SO GOOD!! Rosemary on steak is so simple and so genius…I thought the pesto was really great on the steak but especially on the veggies…This is one of my favorite Cook Smarts meals ever and it was so easy to put together! Minimal work for maximal flavor reward is my kind of meal!”

Now, if your dad is the one who is always in charge of the grill, don’t worry. We’re here to change that! Once you learn how to grill, you’ll realize how easy it is, and you and your pops can take turns and tag team on the grill. We’ve got three videos below that will teach you how to use a grill, how to grill steak, and how to grill veggies – just what you need to make this delicious steak and veggie dinner.

The only problem is that your dad might retire from grilling altogether once he gets a taste of your grilling skills and these steak and veggies!

Happy Father’s Day to all the amazing dads out there! Thanks for putting up with us when we introduced entree salads to our meal plans. But most of all, we greatly appreciate all the dads who are part of our cooking community, whether it is through making our recipes or enjoying the end result. Cheers!

Not all dads want a steak for Father’s Day, so here are some of our Kitchen Hero fathers’ favorite meals that will make any dad happy:

How to Grill:

If you are new to grilling, these videos will be your new best friend. But grilling is so easy, you’ll get the hang of it once you start!

Note: Don’t be afraid to really salt the meat. We know that using a lot of salt can be scary, but unless you’ve got a medical condition, the salt is what helps season the steak and make a perfect sear.


How to Use a Gas Grill

Learn how to use a gas grill in this grilling guide.


How to Grill Proteins on High Heat

Learn how to grill proteins (like steak!) at high heat with our cooking video.


How to Grill Vegetables

Give vegetables a different flavor profile when you learn how to grill them with this video.

For More Smarts:

The day after Father’s Day (Sunday) just happens to be Meatless Monday, so make once and eat twice – Double the amount of veggies you grill and the sundried tomato pesto as well, and make Veggie Paninis for a quick, easy, and healthy meal the next day.

Prepping Smarts:

Always tenderize meat before cooking to make it more tender and allow it to absorb lots of flavor. Here’s how:


How to Season & Tenderize Proteins with a Fork

Maximize flavor and tenderize proteins with this little trick.

We suggest using a food processor to make the pesto, but if you don’t have one, you can also use your handy knife to achieve similar results. Learn how here:


How to Make a Hand-Chopped Pesto

Food processors and blenders are not needed to make a delicious herb pesto.

Equipment Smarts:

We like to put our veggies on a sheet pan not only because there’s enough space to hold them all, but also because it makes it easier to transfer from kitchen to grill. And of course, from pan to grill!

Our outdoor grill has helped us create many delicious, grilled meals, but if you don’t have one, a grill pan like this one will work, too.

For more kitchen and equipment and tool smarts, visit our ‘Essential Kitchen Cookware and Tools’


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Grilled Rosemary Steak and Vegetables with Sun-Dried Tomato Pesto

Summer is best enjoyed by throwing everything together on the grill, like steak with a hint of rosemary and a variety of veggies. Slather it all with a delicious sun-dried tomato pesto for the perfect finish.

Prep time: 30 min

Cook time: 15 min

Total time: 45 min

Serves: 4


  • Ribeye or New York Strip Steak - 1 1/4 lbs (Should be about 1" thick)
  • Red peppers - 2
  • Zucchini - 2
  • Eggplant - 1 (1 Italian eggplant or 2 Chinese eggplants)
  • Cooking oil - for brushing
  • Rosemary - 2 sprigs
  • Pine nuts - 1 Tbsp
  • Garlic - 1 clove, peeled
  • Sundried tomatoes in oil - 1 1/2 Tbsp
  • Parsley - 1/8 bunch
  • Olive oil - 2 Tbsp
  • Salt and pepper - to taste



  1. Steak – Season generously with salt and pepper (this is the key to a delicious steak!). Tenderize with a fork. (Can be done up to 1 day ahead)
  2. Red peppers / Zucchini / Eggplant – Core red peppers and slice in half. Slice the zucchini and eggplant into ½” (1.25 cm) thick slices. (Can be done up to 3 days ahead)
  3. Set up items for grilling – Sprinkle steak with more salt and pepper. Try to have steak out of the fridge for ~30 minutes before grilling. Brush some cooking oil on veggies and lightly sprinkle with salt and pepper. Place onto a sheet pan.
  4. Make pesto – In a food processor, pulse together pine nuts, garlic cloves, sun-dried tomatoes, parsley, and olive oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)


  1. If making steak and veggies on grill: Preheat grill to 500F (260C) degrees. Clean grates and brush with some oil. Place steak and veggies over direct heat. Set sprig of rosemary on top of steak. Sear steak for ~4 minutes on each side and veggies for 3 to 4 minutes each side, with the cover closed. Veggies will be ready to be moved off the grill at this point, but check to see if they need longer. Move steak to indirect heat and cook until it reaches desired level of doneness. Medium-rare: 130 degrees (~3 minutes); Medium: 140F (60C) degrees (~6 minutes); Well-done: 160F (71C) degrees (~10 minutes).
  2. If making steak and veggies on stovetop / oven: Heat oven to 425F (218C) degrees. Heat grill pan over medium-high heat. Brush with some cooking oil. Place steak and veggies onto hot grill pan. Sear steak for ~4 minutes on each side and veggies for 3 to 4 minutes each side. Transfer steak to sheet pan and place rosemary on top; finish cooking in the oven. This should be ~4 minutes for medium-rare; ~7 minutes for medium; and 10 minutes for well-done. If the veggies are not done at this point, lower heat and cover with foil and cook until they’re done to your liking.
  3. Top steak and veggies with pesto and enjoy!

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