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Beef

August 11, 2021

Italian Seared Beef

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This steak recipe looks and feels fancy, but it is very easy to make. This dish will impress whoever you are feeding, and you won’t have to spend much time in the kitchen to prepare it. The steak is seared and placed on roasted garlic pesto. It’s then topped with arugula and toasted pine nuts. Add this to your menu for the week.

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Italian Seared Beef

This steak recipe is Whole30 and Paleo compatible and is perfect for date night. It's topped with a roasted garlic pesto.

Prep:
10
min
cook:
50
min
total:
60
min
Print It
Author:

Elishah

Ingredients
  • 2-10oz steaks, I used ribeye
  • 1/3 C + 2 T pine nuts, toasted
  • 2 C arugula
  • 17 garlic cloves, minced
  • 2 T ghee
  • 1 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 C + 1 tsp olive oil
  • 1 tsp balsamic vinegar
  • 4 C fresh basil
  • 1 tsp avocado oil

‍

Instructions
  1. To make the pesto, preheat the oven to 350 degrees. Place 12 garlic cloves in tin foil and drizzle with 1 teaspoon avocado oil. Wrap up the tin foil to seal the garlic in. Place on a baking sheet in the oven for 40 minutes.
  2. Once the garlic is finished roasting, place it along with the basil, 1/3 cup toasted pine nuts, and 1/2 teaspoons salt in a food processor. Turn the food processor on and slowly drizzle in 1/2 cup olive oil. Continue blending until pesto is formed, scraping the sides down as necessary.
  3. In a large skillet, add the ghee and 5 minced garlic cloves. Season the steaks with 3/4 teaspoon sea salt and pepper. Once the pan is hot, sear the steaks and cook to the desired doneness. When the beef is cooked, set it on a cutting board to rest for a minimum of 5 minutes.
  4. Spread the pesto on 2 plates, slice the beef, and lay it on top of the pesto. Toss the arugula with 1 teaspoon olive oil, balsamic vinegar, and 1/4 teaspoon sea salt. Divide the arugula between the two plates and top with 2 tablespoons toasted pine nuts.
  5. Serve and enjoy.

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Hi, I'm Elishah

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