This recipe works with any grilled meat. This pesto is a great option when catering to those who don’t eat nuts.


For the Steak:

  • 2 (6 oz.) Sirloin Steaks
  • 1 tbsp. Extra Virgin Olive Oil
  • Salt and Cracked Black Pepper (to taste)

For the Pesto:

  • 3 tbsp. Pumpkin Seeds (toasted)
  • ¼ Bunch Fresh Cilantro (chopped)
  • ¼ Bunch Fresh Parsley (chopped)
  • 1 tsp. Garlic Powder
  • 1 Lemon (Juiced)
  • 3 tbsp. Extra Virgin Olive Oil
  • Salt and Pepper (to taste)

For the Sweet Potatoes:

  • 1 Large Sweet Potato (peeled and sliced into ¼ inch rounds)
  • 2 tbsp. Coconut Oil
  • ½ Cup Coconut Milk
  • 2 tbsp. Jalapeno Pepper (Sliced Thinly)
  • 2 tbsp. Honey
  • Salt and Pepper (to taste)



1. Pre-heat oven to 400°. Combine all ingredients for the potatoes and line them on a sheet pan in a single layer. Cook for 25 minutes or until the middle is tender.

2. Season steak with extra virgin olive oil, salt, and pepper. Combine all ingredients (except for the steak) in a blender or food processor, adding the oil last.


3. Using your preferred cooking method, sear the steak on both sides and cook to the desired temperature. Allow to rest for 5 minutes and then slice on a angle. Before plating the sliced steak, toss the steak in a mixing bowl with the pumpkin seed pesto and serve atop the sweet potatoes.



Tip: Ground Seeds and Nuts are a great alternative to dairy. This pesto can be applied to the protein before cooking or after.

Total prep/cooking time: 30 minutes

Serves: 2

Recommended Sides:

  • Prepared Guacamole
  • Fire-Roasted Bell Peppers