Sunday, February 19, 2017

Dish It Up Sunday~Ribeye Nuggets with Jalapeno Pesto

Hi Everyone!  Today I am sharing a dish we originally prepared and shared back in 2014.  We made the dish again this past week and since many on IG inquired about it, I thought it was worth sharing again.  This time around we served it with a side of fire roasted corn.


This past weekend I picked up a new Paleo cookbook.  I loved that most recipes could be prepped ahead or made use of a slow cooker.

Make Ahead Paleo by Tammy Credicott (we found our copy at Barnes and Noble).

Last night we decided to give our first recipe a go.  Ribeye Nuggets with Jalapeno Pesto. The fact that it was St. Patrick's Day, the Jalapeno Pesto's vibrant green color was perfect for the occasion.  And, we decided to serve it with a side steak fries.  Our family is the furthest thing from Irish (we are Polish and German, with a dash of Danish and Scandinavian).

We prepped and made ours same  day, but you can prep ahead.

Container #1

4 ribeye steaks, cut into bite-sized pieces

Container #2
2 TBSP coconut oil (we substituted with olive oil as I cannot have coconut)

Container #3

1/2 C roasted, unsalted macadamia nuts
1 C packed fresh parsley
1/3 C packed cilantro leaves
1 small shallot, minced
2 cloves garlic, sliced
2 jalapenos, cored, seeded, and chopped
1 TBSP lime juice
3/4 C olive oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper

For Serving Day

Sea salt to taste
Freshly ground black pepper to taste

Serves 4

Prep Day:

1. Place the steak pieces and coconut oil in separate airtight containers (#1 and #2).

2.  In a food processor, puree the pesto ingredients until smooth.  Add more olive oil if needed to get the consistency you like. (we used our Vitamix)

3. Spoon the pesto into airtight container #3.

4. Store the containers in the refrigerator or a cooler until ready to use.

Serving Day:

1. In an electric skillet set to medium-high heat, heat the coconut oil.

2. When the oil is hot, add the steak pieces to the skillet.  Season the steak with sea salt and pepper, and cook until it has browned on all sides but is still pink inside, about 5 minutes.

3. Serve the steak with the pesto drizzled on top. (we served on the side in a ramekin)

Again, we prepared ours same day.  But, I love that the recipes can be prepped ahead of time.  Perfect for busy family weeknights.

So yummy, and easy to prepare.  Looking forward to trying more recipes from the cookbook.


NanaDiana said...

That sounds really good. My family would love it but I just can't do the peppers anymore....they do me in. Hope you have a blessed night- xo Diana

Calypso In The Country said...

Looks like a great recipe - and another one my kids would like. They always make comments like - "oh no, we are having chicken again!" so this should satisfy them! Have a great day!

Andrea Nine said...

Little nuggets of goodness for sure! Sounds delicious and I love the addition of the macadamia nuts!