Ribeye Nuggets with Jalapeño Pesto

So, how hot do you like it? I’m talking jalapeños here, so don’t let your mind wander! I like a little bit of spice, but not too much. So I remove both the seeds and the ribs from my jalapeños. The seeds contain most of the heat, but it’s also in those white ribs. The easiest way to prep your jalapeños is to cut off the stem end and split the pepper in half lengthwise. Using a small spoon, scrape out some (or a lot) of the ribs and seeds. Make sure to wash your hands afterward! The oils from the pepper can linger, which means that the next time you touch your nose or eyes … ouch!


4 ribeye steaks, cut into bite-sized pieces

2 TBSP coconut oil

½ cup roasted, unsalted macadamia nuts
1 cup packed fresh parsley
1/3 cup packed cilantro leaves
1 small shallot, minced
2 cloves garlic, sliced
2 jalapeños, cored, seeded, and chopped
1 TBSP lime juice
¾ cup olive oil
½ tsp sea salt
¼ tsp freshly ground black pepper

Sea salt to taste
Freshly ground black pepper to taste
Serves 4

Prep Day:

Place the steak pieces and coconut oil in separate airtight containers (#1 and #2).
In a food processor, purée the pesto ingredients until smooth. Add more olive oil if needed to get the consistency you like.
Spoon the pesto into airtight container #3.
Store the containers in the refrigerator or a cooler until ready to use.
Serving Day:

In an electric skillet set to medium-high heat, heat the coconut oil.
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.
Serve the steak with pesto drizzled on top.