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!

CONTAINER #1

4 ribeye steaks, cut into bite-sized pieces
CONTAINER #2

2 TBSP (30 ml) coconut oil
CONTAINER #3 (PESTO)

½ cup roasted, unsalted macadamia nuts
1 cup (240 ml) packed fresh parsley
1/3 cup (720 ml) packed cilantro leaves
1 small shallot, minced
2 cloves garlic, sliced
2 jalapeños, cored, seeded, and chopped
1 TBSP (15 ml) lime juice
¾ cup olive oil
½ tsp sea salt
¼ tsp freshly ground black pepper
FOR SERVING DAY

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.

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Ribeye Nuggets with Jalapeño Pesto turn steak night into a fun, shareable feast. Bite-sized ribeye pieces sear hot and stay rosy inside, then get drizzled with a vivid dairy-free pesto of macadamia nuts, parsley, cilantro, and jalapeño that's nutty, herbal, and bright with lime.

Pro Tips

• Cut the ribeyes into uniform bite-sized nuggets so they sear evenly in about 5 minutes total — every piece should be browned outside and still pink inside.
• The pesto replaces pine nuts and cheese with roasted macadamias and fresh herbs — purée it smooth and loosen with olive oil to your favourite drizzling consistency.
• Roasted, unsalted macadamias give the pesto its buttery richness; salted ones make the finished pesto too aggressive against the seasoned steak.
• Don't crowd the skillet — the nuggets need direct contact with the hot coconut oil to brown rather than steam in their own juices.
• Drizzle the pesto over the plated nuggets at serving so its fresh, raw flavour stays vivid against the warm, seared beef.

Frequently Asked Questions

Can I use a different steak?

Ribeye's marbling is what makes these nuggets special, but sirloin or strip steak cut into cubes work with the same quick-sear method.

Is this dish paleo?

Yes: ribeye, coconut oil, and a pesto of macadamia nuts, herbs, jalapeño, lime, and olive oil. No cheese, dairy, or pine nuts needed for a proper pesto.

How spicy is the pesto?

Mildly warm — two cored, seeded jalapeños give a gentle glow that complements the herbs rather than overwhelming them. Leave seeds in for more heat.

How long does the pesto keep?

Store it in an airtight container in the fridge for up to 4 days. Press plastic wrap onto the surface to keep the bright green colour.

Recipe Card

Stav Kogan

Ribeye Nuggets with Jalapeño Pesto

Print Recipe Pin Recipe

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 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

Method

 

1. Serves 4 Prep Day: Place the steak pieces and coconut oil in separate airtight containers (#1 and #2).
2. In a food processor, purée the pesto ingredients until smooth.
3. 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.
4. In an electric skillet set to medium-high heat, heat the coconut oil.
5. When the oil is hot, add the steak pieces to the skillet.
6. 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.
7. Serve the steak with pesto drizzled on top.

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