https://youtube.com/watch?v=fKle6p5wGaM%3Frel%3D0%22+allowfullscreen%3E%3C

Rib-eye Steaks with Pistou

Servings: 4 |

https://youtube.com/watch?v=fKle6p5wGaM%3Frel%3D0%22+allowfullscreen%3E%3C

Rib-eye Steaks with Pistou

Servings: 4

Rib-eye Steaks with Pistou

Servings: 4

Ingredients

Ingredients

  • 5 clove garlic clove, finely minced
  • 1 cup fresh basil
  • 1 cup Parmesan cheese, grated
  • 3 tbsp tomato paste
  • 1/2 cup canola oil
  • 4-4 oz (125 g) rib-eye steaks
  • 1/4 cup pistou

Method

Pistou:

  1. In a food processor, form a paste with garlic and basil, add cheese and tomato paste; add in oil 1 Tbsp (15 mL) at a time. The Pistou will keep indefinitely in a jar in the refrigerator. Makes 1-1/2 cups (375 mL).

Meat:

  1. Brush steak on both sides with Pistou.
  2. Broil or grill over high heat for 4 to 5 minutes on each side for rare meat; 5 to 7 minutes per side for medium.