Grilled Ribeye Steaks with Nasturtium Pesto

Serve these grilled steaks with Cabernet Sauvignon--the berry, mocha, and nutmeg elements complement the rich, savory meat.

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  • Makes: 8 servings
  • Prep: 10 mins
  • Total Time: 1 hr

Grilled Ribeye Steaks with Nasturtium Pesto

Directions

  1. Allow steaks to stand at room temperature 30 minutes. Meanwhile, for Nasturtium Pesto: In a food processor or blender combine 1/2 cup olive oil, the nasturtium leaves, pea shoots, basil, garlic, lemon zest and juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Process until smooth.
  2. Pat steaks dry. Rub with olive oil; season both sides generously with kosher salt and black pepper.
  3. For gas or charcoal grill, grill steaks on greased rack of covered grill directly over medium-high heat 8 to 10 minutes or until desired doneness (145 degrees F for medium rare). Cover with foil; let stand 10 minutes. Meanwhile, stir half the nasturtium petals into Nasturtium Pesto; sprinkle with remaining petals. Thinly slice steak. If desired, serve over purslane. Pass with Nasturtium Pesto.

From the Test Kitchen

*

Find nasturtium leaves and petals, which add color and a peppery bite, at gourmetsweetbotanicals.com.

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Nutrition Facts (Grilled Ribeye Steaks with Nasturtium Pesto)

  • Per serving:
  • 430 kcal ,
  • 37 g fat
  • (11 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 21 g monounsaturated fat ),
  • 87 mg chol. ,
  • 209 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 25 g pro.
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