Whole 30 Approved Pesto
1 cup fresh basil - sprouts
1/2 cup walnuts
1/2 cup olive oil
2 cloves of garlic
salt and pepper to taste
Blend all ingredients in food processor or NutriBullet until smooth-ish. if you make extra it will keep in the fridge for a few days.
Grilled Rib Eye With Mushrooms
1 16 or 2 8 oz oz Rib Eye Steak(s)
1 teaspoon olive oil
Salt and Pepper to taste
6 Crimini or Baby Bella mushrooms, sliced
1/4 cup chopped onion
1/4 cup butter
Trim steak and cut the steak in half you chose a larger one. I have trouble finding small cuts of Rib Eye so we usually use one large steak. Go start the grill, let it get nice and hot. Rub the steak with olive oil, freshly ground pepper, and coarse salt. Put onions, mushrooms, and butter into a cast iron skillet and saute over medium heat for about 10 minutes, until the mushrooms get soft. While the mushrooms are cooking put the steak on the grill.
**Be prepared! The olive oil is going to drip onto the hot coals catch on fire when it gets hot on the grill. It will only burn for a short time, but use it conservatively. Having a spray bottle on hand isn't a bad idea. The flames will sear the outside of the steak and make it delicious!**
Cook the steaks until they are golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill another 3 to 5 minutes, depending on how hot your grill is. I recommend using a meat thermometer. Target an internal temperature of 135 degrees for medium-rare, 140 degrees for medium, or 150 degrees for medium-well.
Slice steak or serve in larger pieces. Pour butter sauce and mushrooms over steak then garnish with pesto. Enjoy!
