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Ribeye With Pistachios & Orange-Sage Gremolata

by , Chef , Bluestem, Kansas City, Mo.

Ribeye With Pistachios & Orange-Sage Gremolata

Serves 4

  • 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.

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