garlic rosemary steaks with kale walnut pesto

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’m going to have to just blurt this out you guys. I am just too excited for an eloquent intro. {Not that anyone has ever accused me of being eloquent…} I have the most beautiful Vermont-made cherry end grain carving board to giveaway today!!!! There I said it!

J.K. Adams of Dorset Vermont sent me one of these beauties. And now they are going to give one away to one of you lucky readers too!

 
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Morgan End Grain Collection:

Long the gold standard for serious cooks, end grain carving boards are known for their superior durability, excellent cutting surface, and stunning presence in a kitchen. Our boards have added features including handles for easier maneuverability and silicone feet to keep the board in place and your counter top protected. Did we mention great looks too? If you are passionate about cooking and appreciate the finest quality kitchen accessories, these boards are for you. [/box]

I have already put mine to good use making these grilled garlic rosemary rib eye steaks with kale walnut pesto. I love the silicone feet that keep it from sliding on the counter top, and the deep well along the edge for catching any juices.

And can I just say that these steaks are juicy as heck? They are. And the kale pesto makes them so yummy and flavorful.

To enter, leave me a comment below letting me know what you are grilling this summer. And then mark off that you did so with the rafflecopter widget. {Psst, There are additional ways to win chances to win too. All the instructions are in the widget.}
a Rafflecopter giveaway

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For more on kale, be sure to check out this Ultimate Guide to Kale!

garlic rosemary steaks with kale walnut pesto

• Author: Katie Webster
• Prep Time: 30 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Cuisine: American

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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.

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Scale 1x2x3x

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

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Instructions

1. 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.
2. Preheat grill to medium-high heat.
3. 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.
4. 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.

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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