Rib-Eye Steaks With Roasted Pepper Cilantro Pesto Recipe

Name: Rib-Eye Steaks With Roasted Pepper Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 3/4-inch-thick rib-eye-steaks (about 8 to 10 ounces each); 1 tbsp olive oil; 4 tsp ground cumin; 1 tsp salt; 1/2 tsp chili powder; 1/4 tsp black pepper; 1/8 tsp white pepper; 1 cup roasted pepper cilantro pesto (recipe follows); For Roasted Pepper Cilantro Pesto; 1 cup fresh cilantro; 2 cloves garlic; 1/2 cup olive oil; 2 tsp lime juice; 1/2 tsp salt; 2 jalapeno peppers; 2 mild poblano peppers; 1 red bell pepper; 1 yellow bell pepper; 1/4 cup freshly grated Parmesan cheese; 1/4 cup toasted pecans

Servings: persons

Four 3/4-inch-thick rib-eye-steaks (about 8 to 10 ounces each)
1 tbsp olive oil
4 tsp ground cumin
1 tsp salt
1/2 tsp chili powder
1/4 tsp black pepper
1/8 tsp white pepper
1 cup roasted pepper cilantro pesto (recipe follows)
For Roasted Pepper Cilantro Pesto
1 cup fresh cilantro
2 cloves garlic
1/2 cup olive oil
2 tsp lime juice
1/2 tsp salt
2 jalapeno peppers
2 mild poblano peppers
1 red bell pepper
1 yellow bell pepper
1/4 cup freshly grated Parmesan cheese
1/4 cup toasted pecans

1
Prepare an open grill for medium-high heat cooking.
2
Pat steaks dry and rub each steak all over with olive oil. Mix remaining spices and sprinkle each side of each steak with the mixture rubbing in to adhere. Oil rack and grill steaks until cooked to desired doneness, about 4 minutes per side for medium-rare. Let rest 5 minutes before serving. Serve with Roasted Pepper Cilantro Pesto.
3
For Roasted Pepper Cilantro Pesto:
4
Process first five ingredients in a food processor until a fine puree. Roast peppers until charred on grill. Place in a paper bag and steam for 5 minutes. Peel peppers removing seeds and chop. Fold into cilantro mixture with Parmesan cheese and roughly chopped pecans. Serve at room temperature.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Four 3/4-inch-thick rib-eye-steaks (about 8 to 10 ounces each), 1 tbsp olive oil, 4 tsp ground cumin, 1 tsp salt, and more.

Yes, Rib-Eye Steaks With Roasted Pepper Cilantro Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rib-Eye Steaks With Roasted Pepper Cilantro Pesto

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