garlic rosemary steaks with kale walnut pesto
by Katie Webster
July 24, 2015 (updated 5/4/21) Jump To Recipe
These grass-fed steaks are so flavorful and juicy. After they are rubbed with garlic and rosemary paste and cooked on the grill top them with this delicious fresh kale walnut pesto.
I have been making these grilled garlic rosemary rib eye steaks with kale walnut pesto on repeat lately. And can I just say that these steaks are juicy as heck? They are. And the kale pesto makes them so yummy and flavorful.
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garlic rosemary steaks with kale walnut pesto
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
These grass-fed steaks are so flavorful and juicy. After they are rubbed with garlic and rosemary paste and cooked on the grill top them with this delicious fresh kale walnut pesto.
Ingredients
- 2 peeled cloves garlic, divided
- 1 ½ teaspoon coarse kosher salt, divided
- 1 teaspoon fresh chopped rosemary
- 4 1-inch grass-fed rib eye steaks
- 4 cups clean kale leaves
- 1 cup clean loosely packed basil leaves
- 3 tablespoons extra-virgin olive oil
- ¼ cup walnuts
- ¼ cup shredded Pecorino Romano
- lemon wedges for serving
Instructions
- Finely chop 1 clove garlic. Sprinkle 1 teaspoon salt over the garlic, and mash with the side of the chef’s knife to form a garlic salt patse. Add rosemary and work into the past with the knife. Rub all over steaks and set aside.
- Preheat grill to medium-high heat.
- Meanwhile, with motor of the food processor running, drop the remaining 1 clove garlic through the feed tube and allow to process until finely chopped. Open lid and add kale and basil and pulse and then process continuously until the greens are finely chopped. Open lid, add walnuts, Romano and the remaining ½ teaspoon salt. Pulse to combine and scrape down the sides. With the motor running drizzle in oil.
- Grill steaks, turning every 3 to 4 minutes until desired doneness, 9 to 11 minutes total for medium-rare or 14 minutes for medium-well. Let steaks rest at least 7 minutes before serving with the kale walnut pesto.
- Prep Time: 30 minutes
- Cuisine: American
Nutrition
- Serving Size: 4.5 oz steak plus 1 1/2 tablespoons pesto each
- Calories: 277
- Sugar: 1 g
- Sodium: 433 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 16 g
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
The corn is a great idea — we grilled some on the cob then sliced it off to make a delicious, creamy chowder! Steaks will happen this weekend…
We’ve been grilling up more mushrooms and corn on the cob than I can count! There’s nothing better than fresh grilled veggies with your protein.
I will be grilling veggies!