Simple grilling is essential in the summertime. This easy Ribeye with Scallion Cilantro Pesto is easy to prepare and full of flavor!
This post is sponsored by BabbleBoxx.com.
Is there anything better in the summertime than having a garden full of your friends and family, cold drinks, crispy snacks, and quality meats? I’m thinking, no but if you come up with anything I’d be happy to hear it. When it comes to steak, I’m a ribeye girl through and through. Thanks to Fareway Meat Market, you can get bundles of top-quality meat delivered right to your door. I recently tried out their Date Night bundles, which you can order for only $59.99. It includes two 10 oz. Iowa Pork Chops, two 8 oz. America’s Cut Boneless Pork Chops, and two 12 oz. Beef Ribeye Steaks. I’ve also tried out their steak burgers and ground beef and the quality is out of this world. If you’re a fan of summer grilling, then you have to try out the Fareway Meat Market meat delivery service. Their burgers were the first item from them I tried and they were so hearty and juicy I thought I was eating at a five-star restaurant.
If you’re interested, check out their website for high-quality products at a value price, and enter code “meatlover” to receive $20 off your first order!
I chose to pair the incredible ribeye with a bright and summery scallion cilantro pesto. When it comes to preparing ribeye, I like to keep things simple with a salt and pepper crust, but serve with something fresh to cut through some of the fat. The combo of the pesto and high-quality Fareway Meat Market ribeye are simply outstanding.
Of course, you’ll need something to wash your steak down with and being from the south, that has to be sweet tea for me. I’ve actually been a fan of Southern Breeze for quite some time! They make delicious cold brew tea that has stevia right in the tea bag to sweeten the tea with no sugar. The result is still perfectly sweet but calorie-free and takes only 5-minutes to make. I definitely like my iced tea sweet so this is great for summertime brewing! I like to add a few fresh berries to the Original in the summertime, but you could also add fresh peaches to the Peach, raspberries to the Raspberry flavor, and citrus slices to the half tea half lemonade!
You have to have snacks while your guests are waiting for their dinner, otherwise, you may come out to a hangry mob. Popchips are the perfect healthy snack to ward off those pesky hunger pangs since they’re never fried and contain only real ingredients. Try mixing your favorite salad dressing with sour cream to make a last minute dip that’s so good with the popchips! Barbecue is, of course, a great classic flavor to have around, but my favorite are the new Buffalo Ranch Ridges. They’re spicy, but not so much so that you’ll be reaching for a glass of milk. You definitely have to check them out!
- 1 (1-1/4- to 1-1/2-inch-thick) beef rib-eye steak
- Vegetable oil
- Kosher salt
- Freshly ground black pepper
- Remove the steak from the refrigerator and let it come to room temperature, about 30 to 45 minutes.
- Heat a gas or charcoal grill to high (about 450°F to 550°F) and rub the grates with a towel dipped in vegetable oil. Meanwhile, season the steak liberally on all sides with salt and pepper.
- When the grill is ready, place the steak on the grates and cover the grill. Cook, undisturbed, until grill marks appear on the bottom and the steak’s lightly charred on the edges, about 4 to 5 minutes. Flip, cover the grill, and cook until the steak’s medium rare, about 4 minutes more. To check for doneness, use your finger to press on the meat: It should be firm around the edges but still give in the center. You can also use an instant-read thermometer; it should register between 125°F and 130°F.
- Transfer the steak to a cutting board and let it rest for at least 5 minutes before serving.
- 1¼ cup chopped scallion tops (the green part)
- ½ packed cup parsley
- 1 packed cup cilantro
- The juice and zest of 1 lime
- 2 cloves minced garlic
- ¼ cup raw pine nuts
- 1 scant cup freshly grated Parmesan
- Pinch salt and pepper
- 3 tablespoons olive oil
- Add the scallion greens, the parsley, cilantro, the lime juice, the zest, the garlic, the pine nuts, the Parmesan, the salt, and the black pepper to the bowl of a food processor. Pulse 20 times, and then scrape down the bowl with a spatula. Add the olive oil in a steady stream, and pulse 30 more times. Adjust the salt to taste. Serve with the hot ribeye.