Publix Aprons

Ribeye Steaks with Grilled Red Onions, Sautéed Garlic Slices and Pesto

Ribeye Steaks with Grilled Red Onions, Sautéed Garlic Slices and Pesto
Total Time:
30 minutes


2 medium red onions, cut into wedges
1 1/2 lb boneless grilling steaks (such as ribeye, New York strip, or tenderloin)
2 tablespoons olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon pepper
3 cloves garlic, thinly sliced
1 tablespoon basil pesto


  1. Preheat grill (or grill pan). Cut each onion into 6 wedges; leave root end attached. Coat steaks and onions with 1 tablespoon oil, salt, and pepper (wash hands).
  2. Place steaks and onions on grill. Grill 3–4 minutes on each side until onions are charred and tender, and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer onions and steaks to cutting board; let stand 5–10 minutes before slicing steaks. Temperature will rise 5–10°F during this time. Slice garlic.
  3. Preheat medium sauté pan on medium 2–3 minutes. Add remaining 1 tablespoon oil and garlic to pan. Cook 3–4 minutes, stirring often, or until garlic is tender. Remove pan from heat and stir in pesto. Spoon over steaks. Serve with grilled onions.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

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Nutritional Information

CALORIES (per 1/4 recipe) 580kcal; FAT 46.00g; SAT FAT 17.00g; TRANS FAT 0.00g; CHOL 110mg; SODIUM 410mg; CARB 9g; FIBER 1.00g; SUGARS 4g; PROTEIN 31g; CALC 4%; IRON 15%

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