Rib-Eye Steaks with Pistachio Butter and Asparagus
Rib-Eye Steaks with Pistachio Butter and Asparagus might be just the main course you are searching for. This gluten free, primal, and דל פחמימות, recipe serves 4. One serving contains 468 calories, 27g of protein, and 38g of fat. A mixture of pepper, asparagus, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is perfect for valentin day. From preparation to the plate, this recipe takes approximately 45 minutes.
If youre camping, do this before you leave home: Whirl pistachios and arugula in a food processor until minced.
Add butter and whirl until smooth, scraping down inside of bowl as needed.
Transfer to a small container and chill.
Heat a charcoal or wood-fired grill to high (450 to 550; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Coat steaks and asparagus with oil and season with salt and pepper. Grill steaks, turning once, until done the way you like, 6 to 15 minutes for medium-rare. Grill asparagus in last few minutes, turning once, until tender-crisp.
Transfer everything to a cutting board, dollop steaks with butter, and tent with foil.
Let rest 5 minutes. Slice steaks and serve with asparagus.
*If you cant find unsalted pistachios, use unsalted butter to balance the salty nuts.
Make ahead: Pistachio butter, up to 1 week, chilled.