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Ribeye Nuggets with Jalapeño Pesto – paleo recipe
Stav Kogan

Ribeye Nuggets with Jalapeño Pesto

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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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