Herb Rib-Eye Steak

HERB RIB-EYE STEAK
Printable Recipe

• 1 (24 oz.) rib-eye, strip, or porterhouse steak
• sea salt & ground black pepper
• 1 cup packed basil leaves
• 1 cup packed flat-leaf parsley leaves
• 2 tbsp. packed fresh oregano leaves
• 1 tbsp. packed fresh rosemary leaves
• 1 tbsp. packed fresh thyme leaves
• 2-3 cloves garlic, minced
• 1/3 cup plus 2 tbsp. olive oil

1. Mince garlic clove & rub on both sides of the steak, then season with salt & pepper.

2. Put the herbs on a cutting board & finely chop together with a large knife. 

 3. Transfer herb mixture to a small bowl & stir in 1/3 cup oil.

4. Add the second garlic clove, minced, to the herb mixture & mix all ingredients together. 

5. Heat the grill to medium-high heat. Cook steak, flipping once, until browned & cooked to desired doneness, 7-8 minutes for medium rare.

6. Transfer steak to a plate, cover with foil, & let rest for 5 minutes.

PLATE FINISHED PRODUCT

7. Slice steak against the grain and spoon herb oil over top.

STORY BEHIND THE DISH

Grilled rib-eye is a very common dish at the Jareb house. We have been BBQing rib-eyes at many family gatherings for years. I wanted to find a replacement to the traditional A-1 Steak Sauce so recently I have decided to test out a few different spins on the typical BBQ steak.

MODIFICATIONS/Whole30

This dish Whole30 & Paleo approved, no modifications are needed. Any herbs can really be used for this recipe. As much as I would have loved to use all fresh herbs, sometimes I only have dried herbs on hand. This dish pairs well with garlic mashed potatoes, grilled veggies, & salad.

Spaghetti Carbonara with Kale

Spaghetti Carbonara with Kale 

• 6-8 oz dried spaghetti 
• 1 bunch kale, chopped 
• 3 oz pancetta, chopped
• 1 shallot, minced
• 2 eggs 
• 1/4 cup dry white wine
• 1/2 cup parmesan cheese, freshly grated 
• 1/4 cup romano cheese, freshly grated 
• fresh ground black pepper 

1. Bring a large pot of 3/4 full salted water to a boil. Add spaghetti, stir well, & cook for 5 minutes. 

 2. Add the kale & cook until pasta is al dente, about 5 minutes. (Note - Remove 1/2 cup of the pasta water & reserve). When pasta is cooked, drain the remaining pasta water. 

3. While pasta & kale are cooking, sauté pancetta in a nonstick frying pan over medium-high heat, about 3 minutes. 

4. Mince shallot until finely chopped.

5. Add shallot to the pancetta & stir for about 2 minutes.

6. Add the wine & boil until reduced by half, stirring up the browned bits, about 30 seconds. Remove from frying pan. 

 7. In a small bowl, add eggs & beat with a fork. Mix both cheeses & a generous amount of fresh ground pepper. 

8. Briefly reheat the pancetta mixture then remove from heat. Add the spaghetti & kale to the pancetta. Gradually whisk 1/4 cup of the reserve pasta water into egg mixture. Add the egg mixture to the frying pan & stir until it coats the pasta & is creamy, not runny. If the egg mixture is not becoming creamy, set the pan over a very low heat & stir constantly until the cream sauce forms. Do not allow the sauce to boil. Mix in the remaining pasta water to form a silky texture. 

PLATE FINISHED PRODUCT 

9. serve right away. 

STORY BEHIND THE DISH

Although I am not an egg fan I loved this dish. I wanted to include kale into a warm dish & it pairs very well with the pancetta. This is a great week night dish but make sure you serve it immediately! 

MODIFICATIONS 

If you do not have pancetta you can substitute it with bacon. I also used wheat pasta, but you can use regular spaghetti. Top with grilled chicken to add some protein. 

Chicken Salad Croissant Sandwich

CHICKEN SALAD CROISSANT SANDWICH 

Chicken Salad 

• 1 can chicken breast or rotisserie chicken
• 2 tablespoons mayo 
• 1/4 cup chopped celery
• 1/4 cup dried cranberries 
• 1/8 cup chopped green onions 
• 1 teaspoon onion powder 
• 1 teaspoon salt 
• 1 teaspoon pepper

Sandwich 

• 1 croissant  
• 1 piece red leaf lettuce 
• 1 teaspoon mustard  

Make Chicken Salad 

1. Open chicken, drain/rinse with water, put in a mixing bowl & break into small pieces. Add chopped celery, onions, & cranberries.

2. Add mayo, onion powder, salt, & pepper. Mix all ingredients together until they are well blended. 

4. Once chicken salad is ready use immediately or refrigerate until you are ready to make a sandwich or serve. 

PLATE FINISHED PRODUCT 

4. Cut croissant open & spread with mustard or extra mayo. Place red leaf lettuce on the bottom of the croissant & scoop approximately 1/4-1/2 cup of chicken salad on top of the lettuce. 

STORY BEHIND THE DISH

I have always hated tuna but liked the idea of a tuna salad sandwich. A few years ago I tried a sample of the canned white meat chicken from Costco with some olive oil, salt, & pepper, surprisingly it was better than I expected. This recipe is from a friend of the family, she uses rotisserie chicken, but the canned is so much easier to use & tastes just as good. 

MODIFICATIONS 

I have made many different types of chicken salad with canned chicken. You can add any type of nut, walnuts, almonds, cashews, pine nuts, etc. All veggies go well on this sandwich, I often use, romaine lettuce, cucumber, & tomatoes.