Sliced Rib Eye Steaks with Watercress-Walnut Pesto and Blue Cheese Crumbles

(from castro15’s recipe box)

Categories: Steak

Ingredients

  • 2 boneless rib eye steaks
  • Kosher salt and black pepper
  • 1/2 cup walnut halves or pieces
  • 1 cup fresh flat-leaf parsley tops
  • 1 cup stemmed watercress leaves
  • 1 large shallot, coarsely chopped
  • 2 tbsp. sherry vinegar or red wine vinegar
  • 2 tbsp. capers in brine, drained
  • 1 tbsp. fresh lemon juice
  • 1/3 cup olive oil
  • 1 tbsp. olive oil
  • 2 sprigs fresh rosemary
  • 2 tbsp. butter
  • 1 cup smoked blue cheese crumbles

Directions

  1. Pat the steaks dry; season with kosher salt and black pepper. Heat a large cast-iron skillet over medium.

  2. Add the walnuts to the skillet. Toast over medium heat until fragrant, about 2 minutes. Transfer the walnuts to a food processor and let cool. Keep the skillet over medium heat for cooking the steaks.

  3. Add the parsley, watercress, shallot, vinegar, capers and lemon juice to the walnuts in the food processor. Pulse until finely chopped. With the machine running, stream in the olive oil and process until semismooth. Season the pesto with salt.

  4. Add the olive oil to the reserved skillet. Add the steaks and rosemary sprigs. Cook the steaks, undisturbed, until a crust forms, about 3 minutes. Turn the steaks and cook for 2 minutes more. Continue cooking, turning occasionally, for about 3 minutes more for medium-rare and 7 minutes more for medium. During the last minute of cooking, add the butter to the skillet and let it melt. Using a large spoon, baste the steaks with the pan juices.

  5. Transfer the steaks to a cutting board. Let rest for 5 minutes. Cut the steaks against the grain into 1/4-inch thick slices. Divide the steaks among 4 plates. Top with the pesto and blue cheese crumbles.

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