Ingredients
- 2 Verde Farms Ribeye Steaks
- ½ c Extra Virgin Olive Oil
- ½ c cashews
- ⅓ c walnuts
- ¼ c pepitas
- ¼ c pistachios
- 2 tbsp sesame seeds
- 2 cloves garlic, finely chopped
- ½ tsp dried oregano
- 2 tsp chili seasoning
- ½ tsp kosher salt
Directions
For Salsa Seca: Warm extra virgin olive oil in a small pan over medium low heat. Add cashews, walnuts, pepitas, pistachios, sesame seeds, garlic and oregano. Gently cook for 5 minutes or until the nut mixture becomes fragrant. Remove from heat and season with chili seasoning and kosher salt.
For Ribeye: Bring steak to room temperature for about 30 minutes. Season generously with salt and pepper on both sides.
Heat grill to high (450–500°F) and oil the grates. Sear over direct heat for 2-3 minutes per side. Move to indirect heat if needed to finish cooking gently. Remove steak from grill when it reaches 130 °F for medium-rare and let it rest for 5–7 minutes before slicing and serving.
Serve ribeye topped with warm or room temperature Salsa Seca.
Recipe developed by Chef Anna Rossi @annarossiofficial
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