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Rib-Eye Steaks w/Pistachio Butter & Asparagus

Source of Recipe

April Cooper


Recipe Introduction

If you can't find unsalted pistachios, you can use unsalted butter to balance the salty nuts. The butter amount is generous; if you like, toss some with the asparagus right after it comes off the grill and use the rest for the steaks.

List of Ingredients

1/4 cup shelled, roasted unsalted pistachios
1 cup arugula
1/4 cup butter, softened
2 boneless rib-eye steaks, about 12 oz. each
1 pound asparagus, trimmed
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons pepper


Recipe

1. Heat grill to high (450° to 550°). Whirl pistachios and arugula in a food processor until minced. Add butter and whirl until smooth, scraping down inside of bowl as needed.

2. Rub steaks and asparagus with oil and season with salt and pepper. Grill steaks, turning once, until done the way you like, 6 to 8 minutes for medium-rare. Grill asparagus in last few minutes, turning once, until tender-crisp.

3. Transfer everything to a cutting board, dollop steaks with butter, and tent with foil. Let rest 5 minutes. Slice steaks and serve with asparagus.

SERVES 4