Brussels Sprouts Pesto Steak Salad

Picture a platter where emerald brussels sprouts wear charred, caramel-brown edges, peppery arugula peeks through, and ribbons of steak glisten under a basil-parsley pesto that smells like lemon and summer gardens.

Imagine the crunch of toasted almonds, the salty flutter of shaved parmesan, and a balsamic whisper that brightens every bite—comforting yet lifted, hearty yet fresh.

This salad matters to me because it turns “steak night” into something vibrant and restorative, the kind of meal that resets a long day.

It’s a flexible hero for busy weeknights, easy entertaining, or unhurried Sunday suppers: fast to prep, satisfying to share, and beautiful on the table.

When my week derailed—late meeting, hungry kids—this was the 30-minute answer that felt like a treat, not a compromise, and leftovers were lunch-ready with a spoon of pesto. I’ll show you how to balance heat, char, and herb brightness. Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor with herby pesto and smoky grilled steak
• Packs satisfying crunch from roasted sprouts and toasted almonds
• Balances richness with bright lemon and balsamic tang
• Assembles quickly for a weeknight-worthy, elevated salad
• Offers flexible swaps for nuts, greens, and cooking method

Ingredients

• 1.25 lb flank steak, room temperature — pat dry before seasoning (choose well-marbled)
• 1 lb brussels sprouts, trimmed and halved — place cut-side down for best char (pick firm, tight heads)
• 2 cups baby arugula, packed — adds peppery bite (look for vibrant leaves)
• 1 cup cherry tomatoes, halved — juicy sweetness (choose ripe, firm fruit)
• 1/3 cup shaved parmesan cheese — for salty richness (use a good-quality wedge)
• 1/4 cup toasted almonds, chopped — crunch and nuttiness (toast lightly golden)
• 3 tbsp olive oil, divided — for roasting and dressing (use good everyday EVOO)
• 1 tsp kosher salt, divided — seasons throughout (Diamond Crystal preferred)
• 1/2 tsp black pepper, divided — fresh-cracked for aroma (grind coarse)
• 1/2 tsp garlic powder — boosts savoriness (avoid stale jars)
• 1/2 tsp smoked paprika — subtle smokiness (use sweet smoked)
• 1 tbsp balsamic vinegar — brightness for the salad (choose a balanced, not syrupy, style)

Pesto:

• 2 cups fresh basil leaves, packed — classic herbal base (bright green, no black spots)
• 1/2 cup parsley leaves, packed — fresh lift (flat-leaf for flavor)
• 1/3 cup extra-virgin olive oil — emulsifies the pesto (fruity, medium intensity)
• 1/4 cup grated parmesan cheese — umami depth (finely grated)
• 1/4 cup toasted almonds — nutty body (cool before processing)
• 1 small garlic clove — gentle heat (use fresh, not sprouted)
• 1 tbsp lemon juice — acidity to balance (freshly squeezed)
• 1/4 tsp kosher salt — season to taste (adjust after blending)
• 2 tbsp cold water, as needed — to loosen to spoonable consistency (add gradually)

Step-by-Step Method

Season the Steak

Pat the flank steak dry. Season both sides with kosher salt, black pepper, garlic powder, and smoked paprika. Let it sit at room temperature for about 30 minutes. This promotes even cooking and better browning. Prepare your grill or grill pan so it’s ready when the steak is.

Roast the Brussels Sprouts

Toss halved brussels sprouts with olive oil, salt, and pepper. Heat a large skillet or a 425°F oven. Arrange sprouts cut-side down in a hot pan or on a preheated sheet pan. Roast or sear until deeply browned and tender, 12 to 15 minutes. Set aside to cool slightly.

Blend the Pesto Base

Add basil, parsley, grated parmesan, toasted almonds, garlic, lemon juice, and salt to a food processor. Pulse until finely chopped and cohesive. Scrape down the bowl as needed. Aim for a uniform, pebbly texture before adding oil. This guarantees even flavor distribution and smooth incorporation.

Stream in Oil & Adjust

With the processor running, stream in extra-virgin olive oil. Add cold water, a tablespoon at a time, to reach a spoonable pesto consistency. Taste and adjust salt or lemon. The pesto should be bright, savory, and silky enough to coat salad components without clumping.

Grill the Steak

Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Grill the steak 4 to 6 minutes per side for medium-rare, or until it reaches 130°F internally. Avoid pressing the meat. Transfer to a cutting board and tent loosely with foil to rest.

Rest & Slice the Steak

Let the steak rest for 10 minutes to retain juices. Slice thinly against the grain for tenderness. Keep slices warm under foil. Reserve any juices on the board to drizzle back over the meat or whisk into the pesto for extra flavor.

Assemble the Salad

In a large bowl, combine roasted brussels sprouts, baby arugula, halved cherry tomatoes, shaved parmesan, and chopped toasted almonds. Drizzle with balsamic vinegar and olive oil. Toss gently to coat without bruising the greens. Season to taste with salt and pepper.

Dress with Pesto

Spoon some pesto over the sliced steak. Toss the remaining pesto through the salad to lightly coat. Add a splash of water or lemon if needed to loosen. Make certain every component has a light sheen of pesto for balanced flavor in each bite.

Plate & Finish

Divide the salad among plates. Top with sliced steak and any collected juices. Dollop with remaining pesto. Add a few extra parmesan shavings for richness. Serve immediately while the steak is warm and the sprouts are still slightly crisp.

Ingredient Swaps

• Steak: use grilled chicken thighs, portobello mushrooms, marinated tofu/tempeh, or seared halloumi for vegetarian options; skirt or flap steak as budget swaps.
• Brussels sprouts: sub broccolini, broccoli florets, asparagus, or green beans (roast/grill similarly).
• Arugula: replace with baby spinach, mixed greens, or peppery watercress.
• Parmesan: swap Pecorino Romano or Grana Padano; for dairy-free, use a vegan hard “parmesan” or nutritional yeast in pesto and omit shavings.
• Almonds (salad and pesto): use walnuts, pine nuts, pistachios, sunflower seeds, or pumpkin seeds (nut-free).
• Basil/parsley pesto: try cilantro-parsley, arugula-walnut, or mint-basil; add a chili for heat or extra lemon for brightness.
• Olive oil: neutral oil plus a spoon of extra-virgin for flavor if budgeting; avocado oil works for high heat.
• Balsamic vinegar: substitute red wine vinegar plus a pinch of sugar or sherry vinegar.
• Cherry tomatoes: any ripe tomato, roasted red peppers, or sun-dried tomatoes in off-season.
• Garlic: use garlic powder (1/4 tsp) if fresh is unavailable.

You Must Know

• Doneness • If the steak’s exterior browns too fast before the center warms, shift to a cooler zone and cook to 125–130°F for medium-rare; this prevents a gray band and keeps juices inside.
• Troubleshoot • When brussels sprouts taste bitter, splash 1–2 teaspoons extra balsamic on the warm sprouts and toss with a pinch of salt; the acid-salt combo balances char while they’re still hot and porous.
• Scale • For each additional 0.5 lb steak, add about 1/4 teaspoon kosher salt and 1/8 teaspoon pepper to seasoning and increase pesto by 2 tablespoons; expect 1–2 extra minutes total cook time per 1/4-inch thickness.
• Flavor Boost • To deepen pesto savoriness, add 1–2 teaspoons anchovy paste or 1 teaspoon white miso; taste after 5 minutes of sitting, as flavors meld and saltiness rounds out.
• Make-Ahead • For serving later, keep greens and tomatoes dry and refrigerate components separately; toss sprouts and arugula with pesto at the last minute and slice steak just before plating to avoid weeping—aim to serve within 30 minutes of slicing.

Serving Tips

• Serve on a wide platter; fan steak slices over the dressed salad.
• Pair with crusty sourdough and a light, citrusy Sauvignon Blanc.
• Drizzle extra pesto and a balsamic reduction for glossy finish.
• Add flaky salt and fresh lemon zest just before serving.
• Offer warm roasted potatoes for a heartier, steakhouse-style plate.

Storage & Make-Ahead

Refrigerate components separately.

Steak keeps 3–4 days; pesto 3–4 days under a thin oil layer; roasted Brussels sprouts and salad veg 3 days; dressed greens best within 1 day.

Assemble just before serving.

Steak and sprouts freeze up to 2 months; pesto freezes 2–3 months.

Thaw overnight in fridge.

Reheating

Reheat gently.

Microwave steak slices 30–45 seconds covered.

Warm sprouts and salad components separately.

Oven 300°F, 8–10 minutes for sprouts.

Stovetop low heat with a splash of water or oil.

Avoid overcooking.

Brussels Sprouts Holiday Traditions

On winter tables, Brussels sprouts feel like little emeralds that promise comfort and crunch, and I lean on them to anchor my holiday spread with color and aroma.

I roast them cut-side down until they blister and gloss with olive oil, then let balsamic steam up like a ribbon of perfume. That caramel edge wakes up everything else on the plate.

I fold family tradition into the bowl: almonds for a toasty snap, shaved Parmesan for salty snow, and a spoon of basil-parsley pesto to paint the sprouts festive green.

If the crowd’s larger, I quarter hefty sprouts so they char fast and stay tender. A squeeze of lemon at the end brightens the feast. You bring the candles; I’ll bring the sizzle.

Final Thoughts

Ready to dig in? Give this Brussels Sprouts Pesto Steak Salad a try as written, or make it yours—swap the nuts in the pesto, add your favorite greens, or tweak the doneness of the steak to suit your taste.

Frequently Asked Questions

Can I Make This Salad Dairy-Free Without Losing Flavor?

Yes—you won’t lose flavor. I swap parmesan for nutritional yeast and a squeeze of lemon, use toasted almonds, and finish with extra-virgin olive oil. Char the sprouts deeply, season boldly, and splash balsamic for bright, savory depth.

What Wine Pairs Best With This Steak Salad?

I’d pour a Chianti Classico or Barbera—bright cherry, lively acidity, silky tannins. They slice through pesto’s richness, flatter charred sprouts, and embrace steak’s savor. Prefer white? I’d choose Verdicchio or Vermentino: zesty, herbal, wonderfully revitalizing.

How Do I Prevent Pesto From Turning Brown?

I prevent browning by blanching basil, drying it well, adding lemon juice, and streaming oil quickly. I chill the blade, work fast, cover with a thin oil layer, and press plastic wrap directly on top.

Can I Grill the Brussels Sprouts Instead of Roasting?

Yes—you can grill them. I toss halved sprouts with oil, salt, pepper, then grill cut-side down over medium-high, covered, 6–8 minutes, flipping for char. I watch for knife-tender centers and finish with a lemony kiss.

Is There a Good Vegetarian Protein Substitute for Steak?

Yes—marinated portobello caps, grilled until meaty, or thick slices of halloumi. I also love crispy seared tofu or roasted chickpeas. I’ll toss them in pesto, add char, and you’ll still get satisfying heft.