Skewers of beef, cherry tomatoes, zucchini and red onion over a hot grill, brushed twice with a pesto made from parsley, basil and toasted pecans instead of the usual basil and parmesan. Twenty-five minutes start to finish.
This recipe makes turns a pesto into a sauce that is paleo friendly — no cheese, no pine nuts, and it doubles as both the marinade and the finishing sauce.
This recipe and photos were provided courtesy of The Paleo Diet and adapted to use Origin Provision’s 100% Grass-fed and Grass-Finished Beef.
Recipe by Jess Case.
Ready to take your steak kabobs to new heights? This mouthwatering dish combines 100% grass-fed and finished steak tips, cherry tomatoes, zucchini, and red onion, all brushed with a parsley pesto and grilled to perfection.
It’s a great recipe for the whole family! You’ve got all your bases covered with these kabobs: the steak bits provide protein, cherry tomatoes and red onions contain powerful antioxidants, and fiber-rich zucchini completes this dish.
Feel free to swap different vegetables like peppers, pineapples, or mushrooms. To save on time, you can prep the pesto the day before. Fire up the grill!
TIPS:
- If using wooden skewers, soak them in water for at least 20 minutes. Not only does it help thinner skewers from burning, but it also prevents the wood from splitting as you assemble the kabobs.
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
The recipe: Steak Tip Kabobs with Paleo Pesto
Serves 6 · Prep 15 minutes · Cook 10 minutes · Total 25 minutes
Ingredients
- 1 cup packed Italian parsley
- 1 cup packed basil
- 2 Tbsp. pecans, chopped and toasted
- 2 cloves garlic, minced
- ½ tsp. lemon peel, julienned
- 1 Tbsp. lemon juice
- ½ tsp. cracked black pepper
- ¼ cup olive oil, plus extra for the grill
- 1½ lbs. Origin Provisions Steak Tips
- 2 pints cherry tomatoes, halved
- 2 zucchinis
- 1 red onion (AIP — substitute with mushrooms)
Directions
- Heat grill to high heat and brush the grate with olive oil.
- Blend the parsley, basil, pecans, garlic, lemon peel, lemon juice, pepper and ¼ cup olive oil until nearly smooth.
- Cut the zucchini lengthwise and slice to match the width of the steak pieces. Chop the onion into 1-inch pieces. Thread the steak, tomatoes, zucchini and onion alternately onto skewers. Brush with half the pesto and rest 5 minutes.
- Grill 6–8 minutes, turning occasionally, until the steak reaches your desired doneness.
- Brush with the remaining pesto and serve immediately.
Note: soak wooden skewers for at least 20 minutes beforehand so they don't burn or split.
Quick answers
What are steak tips? Chunks cut from trimming steak primals. Delicious and fast-cooking.
What makes a pesto paleo? It leaves out the cheese. A classic pesto is basil, pine nuts, garlic, olive oil and parmesan; a paleo version keeps everything except the parmesan, which is the only dairy in the original. This one also swaps pecans for pine nuts.
Can you make pesto without parmesan? Yes. The cheese contributes salt and richness, and toasted nuts plus a good olive oil cover most of it. Lemon juice and zest — both in this recipe — replace the sharpness the cheese would have brought.
How long do you grill steak tip kabobs? Six to eight minutes over high heat, turning occasionally. One-inch pieces cook quickly, so start checking early if you want them pink in the middle. USDA's safe minimum for whole cuts of beef is 145°F followed by a three-minute rest.
Do you have to soak wooden skewers? Yes, at least 20 minutes. Dry wood skewers over a hot grill will burn, split, and can drop your dinner into the fire. Metal skewers skip the step entirely.
What’s an AIP Elimination Diet? The AIP diet avoids foods that may irritate the gut and trigger an autoimmune response like grains, legumes, nightshades, and added sugar. The goal is to balance gut flora by eating nutrient-rich foods, ultimately reducing inflammation and relieving symptoms.