Ribeye With Pistachios & Orange-Sage Gremolata
by Colby Garrelts, Chef , Bluestem, Kansas City, Mo.
- 2 14-ounce Certified Piedmontese ribeye steaks
- 1 tablespoon olive oil
- Salt and pepper
- 5 medium spring onions
- ¾ cup cider vinegar
- ¼ cup water
- 1½ tablespoons packed dark brown sugar
- 1 tablespoon pickling spice
- ½ cup toasted pistachios
Ribeye
Sprinkle steaks on both sides with coarse salt and pepper. Heat 1 tablespoon olive oil in large, heavy skillet over high heat until very hot, about 2 minutes. Add steaks. Sear steaks until browned and cooked to medium-rare, this will take 6 to 7 minutes per side. Transfer steaks to cutting board and let rest 10 minutes.
Spring Onions
Cover onions with water in a 2- to 3-quart, heavy saucepan, then bring to a simmer and cook for 5 minutes. Drain and transfer the onions to a clean heatproof jar. Simmer the vinegar, water, brown sugar, and pickling spice in a saucepan for 5 minutes, then pour over onions. Cool completely, uncovered. Chill.
Gremolata
- ½ cup chopped flat leaf parsley
- 1 tablespoon minced orange peel, pith removed
- 1 tablespoon fresh sage, chopped
- 2 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
Place all of the ingredients in a mortar. With a pestle grind the ingredients to an aromatic paste.
To Serve:
Strain the onions from the liquid. Place the pickled onions and pistachios in a stainless steel bowl. Add the gremolata and toss—this will resemble a salad on top of the steak. Serve the steaks with the onion mixture on top.
Pairing: The gremolata is lighter and has some acidity on its own, so a more subtle Cabernet will work nicely. For beer, the nice smooth body of a Belgium-style beer would be awesome.