Description
It all started on a snowy anniversary night—with plans foiled by weather and saved by pantry heroes. From that cozy candlelit meal came this unforgettable dish: a seared grass-fed ribeye, rich with flavor, paired with herb-loaded pesto pasta and a creamy burrata center that melts into the plate. It’s elegant yet effortless, indulgent but unfussy—ideal for slow dinners or surprise celebrations. Your table’s about to feel extra special.
Ingredients
Ingredients:
For the Steak:
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1 grass-fed ribeye (12 oz)
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Salt & freshly cracked black pepper
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1 tbsp olive oil or butter
For the Pesto Pasta:
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6 oz short pasta (rigatoni or orecchiette)
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1 cup fresh basil
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¼ cup olive oil
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2 tbsp grated parmesan
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1 garlic clove
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2 tbsp toasted pine nuts or walnuts
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Salt to taste
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1 ball burrata cheese
Instructions
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Make Pesto – Blend basil, oil, parmesan, garlic, nuts, and salt until smooth. Set aside.
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Cook Pasta – Boil until al dente. Reserve ½ cup water, drain, toss with pesto in the pot.
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Sear Steak – Pat steak dry. Season. Sear in hot pan with oil, 3–4 mins per side for medium-rare. Rest 5–10 mins before slicing.
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Plate & Serve – Divide pasta onto plates. Top with halved burrata and sliced steak. Drizzle with olive oil, season with black pepper.
Notes
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Use store-bought pesto if pressed for time—choose high-quality!
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Add sun-dried tomatoes or arugula to the pasta for extra flavor.
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Not a steak fan? Try pan-seared salmon or grilled chicken.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 700 per serving
- Fat: 48g
- Carbohydrates: 30g
- Protein: 45g