Broiled Ribeyes with Spinach-Green Peppercorn Pesto

By • November 30, 2009 1 Comments

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Broiled Ribeyes with Spinach-Green Peppercorn Pesto

Author Notes: I heard through the grapevine {read: internet} that retail warehouse clubs are a great place to buy organic steaks. My indoor go-to method is a grill-broil combo. When I'm feeling really fancy, I make an quirky little pesto accompaniment where spinach replaces basil and green peppercorns replace pine nuts.theicp


Serves 2

  • 2 Ribeyes
  • 4 Tablespoons butter
  • 1/2 Cup capers
  • 1/4 Cup chopped spinach
  • 1/4 Cup parmesan
  • 4 Cloves garlic, minced
  • 1 Tablespoon lemon juice
  • 1 Tablespoon green peppercorns
  • 1/4 Olive oil
  • Olive oil for cooking
  • Kosher salt & pepper
  1. Preheat the broiler on the highest setting. Line a rimmed baking sheet with aluminum foil and apply a thin layer of cooking spray.
  2. Rub a grill pan {or grill} with olive oil and bring to high heat. Season the steaks {each side} with kosher salt and pepper. When the pan is smoking hot, add the steaks and cook for two to three minutes on each side.
  3. Put the steaks on the rimmed baking sheet and put in the oven for five minutes. After five minutes, remove the pan, flip the the steaks over, and put them back in the oven for another five minutes.
  4. Meanwhile, begin the pesto by melting the butter in a sauce pan over medium high heat. Gently saute the garlic in the butter for a few minutes.
  5. Add the garlic to a food processor. Then, add the spinach, capers, green peppercorns, shredded parmesan, lemon juice, and 1/4 cup of olive oil. Pulse until the peppercorns are finely ground into the pesto, and season with salt and pepper.
  6. Once the steak are cooked, plate and top with the pesto. Serve with something to starchy to sop up any remaining pesto.

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