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Ribeye Steaks with Grilled Red Onions, Sautéed Garlic Slices, and Pesto
Recipes
Ribeye Steaks with Grilled Red Onions, Sautéed Garlic Slices, and Pesto
4 servings
30 minutes total

Ingredients

  • 2 medium red onions
  • 1 ½ lb boneless ribeye steaks
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 3 cloves garlic
  • 1 tablespoon basil pesto

Steps

    1. Preheat grill (or grill pan) on medium-high. Cut each onion into 6 wedges, leaving root ends attached. Coat steaks and onions with 1 tablespoon oil, then season with salt and pepper (wash hands).
    2. Place steaks and onions on grill. Grill 3–4 minutes on each side until onions are charred and tender and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer onions and steaks to cutting board and let stand 5–10 minutes before slicing steaks; temperature will rise 5–10°F during this time.
    3. Meanwhile, preheat medium sauté pan on medium 2–3 minutes. Slice garlic thinly. Place remaining 1 tablespoon oil in pan, then add garlic. Cook 3–4 minutes, stirring often, until garlic is tender. Remove pan from heat and stir in pesto, then spoon garlic-pesto mixture over sliced steaks. Serve with grilled onions.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 320, Total Fat 20g, Sat Fat 6g, Trans Fat 0.5g, Chol 75mg, Sodium 580mg, Total Carb 9g, Fiber 1g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 27g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 8%