This pesto is so good you can use it as a dip.


For the Steak:

  • 2 (10oz.) Ribeyes
  • 2 tbsp. Extra Virgin Olive Oil
  • Salt and Cracked Black Pepper (to taste)

For the Sundried Tomato Pesto:

  • ¼ c. Sundried Tomatoes (sliced)
  • 1 tbsp. Garlic (finely chopped and toasted in the olive oil)
  • 2 tbsp. Parmesan Cheese (grated)
  • 4 tbsp. Fresh Basil (chopped)
  • 4 tbsp. Fresh Italian Parsley (chopped)
  • 1 Lemon (zested and juiced)
  • 1 tbsp. Red Wine Vinegar
  • ½ c. Extra Virgin Olive Oil
  • Salt and Pepper (to taste)

For the Parmesan Steak Fries:

  • 2 Idaho Potatoes (cut into 8 pcs wedge style)
  • ¼ c. Blended Oil
  • ½ c. Parmesan Cheese (grated)
  • Salt and Cracked Black Pepper (to taste)



1. Preheat oven to 350°. Dress the potatoes with the olive oil, salt, pepper, and parmesan cheese and bake for 25 minutes or until the center of each potato is softened.

2. To make the pesto, add all ingredients together except for the olive oil and blend until smooth. Add the oil while the blender or food processor is running to ensure the pesto does not break. Reserve for cooking your steak.


3. Rub the steak with ¾ of the pesto. Cook to your desired doneness and then finish the steak with the remainder of the pesto and serve with the steak fries.



Tip: By saving some of the pesto for the final presentation of the steak, you are able to enjoy two dimensions of its flavor.

Total prep/cooking time: 20 minutes

Serves: 2

Recommended Sides:

  • Sautéed Spinach
  • Steamed Broccoli