The combination of pistachio and blue cheese is incredible on its own, but when added to the flavor of a well-marbled ribeye, it’s out of this world.

INGREDIENTS

For the Steak:

  • 2 (10oz.) Black Angus Ribeyes
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Fresh Rosemary (chopped)
  • ½ Cup Balsamic Vinegar
  • Salt and Cracked Black Pepper (to taste)

For the Pistachio Gremolata:

  • ½ Cup Pistachios (shelled, roasted and finely chopped)
  • 1 tbsp. Garlic (finely chopped and toasted in the olive oil)
  • 2 tbsp. Extra Virgin Olive Oil
  • 4 tbsp. Fresh Italian Parsley (chopped)
  • 1 Lemon (Zested)
  • Salt and Cracked Black Pepper (to taste)

For the Blue Cheese Fondue:

  • 1 c. Heavy Cream
  • ½ c. Blue Cheese (Crumbled)
  • ½ Lemon (juiced)
  • Salt and Cracked Black Pepper (to taste)

 

INSTRUCTIONS
1.
Marinate the ribeye in the balsamic vinegar for 10 minutes before cooking. Combine all ingredients for the gremolata and reserve for the steak. Heat the heavy cream over medium heat and simmer for 3 minutes, then add the blue cheese. Allow the blue cheese to melt into the cream and season with salt, pepper, lemon juice and reserve to serve with the steak.

2. Season the steak with salt and pepper. Using your preferred cooking method – grill or stovetop – cook steak on the first side. Halfway through the cook, add the rosemary and olive oil and continue cooking to your desired temperature. To plate, underneath the steak and the gremolata on the top.

 

Tip: You can replace the balsamic vinegar with balsamic glaze if you have it but be sure to add halfway during the cooking process with the rosemary so the reduction does not burn.

Total prep/cooking time: 20 minutes

Serves: 2

Recommended Sides:
  • Grilled Zucchini 
  • Asparagus Wrapped in Prosciutto