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Rosemary-Infused Steaks with Vibrant Kale & Walnut Pesto

Coated in a fragrant rub of rosemary and garlic, these succulent steaks conjure a feast for the senses. The added twist of a fresh kale and walnut pesto adds a beautifully contrasting texture and palette. The steaks can be either pan-seared or grilled to personal preference.
4
32 min
TOTAL TIME
793
CALORIES
$6.54
PER SERVING
Rosemary-Infused Steaks with Vibrant Kale & Walnut Pesto
Ingredients
10 INGREDIENTS
4 SERVINGS
Lemon Wedges
lemon wedges
for serving
Walnuts
1/4 cup walnuts
Pecorino Romano
1/4 cup pecorino romano
grated
Garlic
2 cloves garlic
minced
Fresh Basil
1 cup fresh basil
loosely packed and cleaned
Coarse Kosher Salt
1 1/2 tsp coarse kosher salt
Fresh Rosemary
1 tsp fresh rosemary
chopped
Rib Eye Steaks
4 rib eye steaks
1 inch thick
Kale Leaves
4 cups kale leaves
cleaned and patted dry
Extra Virgin Olive Oil
3 tbsp extra virgin olive oil
Directions
STEAK PREP
18 min
PREP TIME
14 min
COOK TIME
32 min
TOTAL TIME
1
Combine 1 minced garlic, salt, and chopped rosemary in a small bowl.
2
Rub this mixture over both sides of the rib eye steaks and set aside.
PESTO PREP
3
In a food processor, add the remaining minced garlic, kale, basil, walnuts, Pecorino Romano, and olive oil.
4
Process until the mixture achieves a pesto-like consistency.
COOKING
5
Heat a heavy-bottomed pan over medium-high heat or preheat your grill.
6
Cook the steaks, turning them over every 3 to 4 minutes, for a total of 9-11 minutes for medium-rare or 14 minutes for medium-well.
SERVING
7
Let the steaks rest for at least 7 minutes before serving with the kale walnut pesto and a vibrant wedge of lemon.
Health Info
Macros
4g
CARBS
65g
FAT
47g
PROTEIN
Allowed on these diets
GLUTEN FREE
KETO
MEDITERRANEAN
LOW CARB
Contains these allergens
MILK
TREE NUTS