Rosemary Steaks and Red Pepper Feta Relish with Vegetable a la Pesto

Total Time - 45 minutes


  • Prepare steaks through step 1; prep vegetables for cooking (10 minutes)
  • Cook steak, then cook vegetables (25 minutes)
  • Complete relish for steak and serve (10 minutes)



1 teaspoon fresh rosemary leaves, finely chopped, divided

4 cloves fresh garlic, finely chopped

2 shallots, finely chopped

1 (24-oz) jar roasted red peppers, coarsely chopped

4 tablespoons olive oil, divided

1/2 teaspoon kosher salt, divided

1/4 teaspoon pepper

1 1/2 lb grilling steaks (such as NY strip, ribeye, or tenderloin)

Large zip-top bag

2 tablespoons sherry wine vinegar

1/2 cup crumbled garlic/herb feta cheese

1 tablespoon balsamic glaze (optional)


  • Chop rosemary, garlic, shallots, and roasted peppers.


1. Place garlic, 1/2 teaspoon rosemary, 2 tablespoons oil, salt, pepper, and steaks in bag; seal bag and knead to coat. Let stand 10 minutes (or overnight) to marinate.

2. Preheat large saute pan on medium-high 2-3 minutes. Place steaks in pan (discard bag and marinade); cook 4-5 minutes on each side or until steak is 145 degrees Fahrenheit (for medium rare). Remove steak from pan and let stand 5-10 minutes to rest.

3. Combine vinegar and remaining 2 tablespoons oil; stir in peppers, shallots, remaining 1/2 teaspoon rosemary, and cheese. Slice steaks, top with relish, and drizzle with glaze, serve.

Vegetables a la Pesto


1 large zucchini

1 medium yellow squash

1/2 medium red bell pepper, coarsely chopped

1/2 small yellow onion, coarsely chopped

1 tablespoon olive oil

2 tablespoons creamy pesto sauce mix

1 cup reduced-fat milk

1/2 cup seasoned croutons, finely crushed

Large zip-top bag


  • Cut both squash into 1/2 inch-thick slices.
  • Chop pepper and onion (1/2 cup each).


1. Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan, then add onions and peppers; cook and stir 2-3 minutes or until tender. Add zucchini and squash; cook and stir 2 minutes.

2. Whisk pesto mix into milk. Reduce heat on vegetables to medium-low, stir in pesto mixture; cook and stir 2-3 minutes or until vegetables are tender and sauce begins to thicken. Crush croutons (in zip-top bag) and sprinkle over vegetables; serve.


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