Recipe adapted from Food & Drink magazine – Winter 2015
Ingredients:
- Salt and freshly ground pepper
- 2 rib steaks about 3 inches thick (get them as similarly sized as possible so they cook at the same rate)
Parsley pesto:
- 1 tsp chopped garlic
- 1/3 C oregano or cilantro leaves
- 2 cups Italian parsley leaves
- 1 tsp chili flakes
- 1 tsp ground cumin
- 2 Tbs red wine vinegar (for a sweeter outcome, try our Rosé Balsamic Vinegar or our Lambrusco Wine Vinegar)
- ½ cup any Olive-Me & Co Extra Virgin Olive Oil (or try our roasted garlic or pesto olive oil)
- 2 Tbs any Olive-Me & Co Extra Virgin Olive Oil
Directions:
- Salt and pepper the rib steaks and place in fridge for 2 hours before cooking
- Preheat oven to 450 F
- Place garlic, oregano or cilantro, parsley, chili flakes and cumin in a food processor. Pulse to combine, but leave a little texture. Stir in red wine vinegar and olive oil. Set aside.
- Heat ovenproof skillet over high heat, then add 2 Tbs olive oil. When oil is hot, add steaks and sear 5 minutes per side.
- Transfer skillet and steaks to the oven and roast 8 – 10 minutes for medium-rare. Place on carving board and let sit for 10 minutes before carving.
- Cut into ¼ inch slices. Drizzle with pesto.
