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.
- 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
- 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.
- 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