Recipe courtesy of Josh Butler, US Foods

This traditional Spanish sauce gets richness from toasted pecans and smokiness from the fire roasted tomatoes and peppers. It’s the perfect complement to a juicy steak…but just as good on a slice of bread!

Rib Eye with Pecan Red Pepper Sauce

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Serves: 4

  • ½ cup pecan pieces
  • ½ cup roasted red pepper
  • ¼ cup fire roasted tomatoes
  • ½ sweet onion, chopped
  • 6 garlic cloves, roasted until soft*
  • 1 dried red chili pepper, seeded and soaked
  • ¼ cup sherry vinegar
  • 1 tablespoon smoked paprika
  • 1¼ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup pecan oil plus 1 tablespoon
  • 1 (16-ounce) bone-in rib eye steak
  • ⅓ cup pecan pieces, toasted
  • ½ cup parsley, chopped
  • ½ lime, zested and juiced
  1. In a food processor, combine the pecan pieces, roasted red pepper, fire roasted tomatoes, onion, garlic, chili pepper, sherry vinegar, smoked paprika, ½ teaspoon salt and ¼ teaspoon black pepper. Pulse until slightly chunky and well combined. Slowly stream in pecan oil until emulsified and smooth. Set aside until ready to use.
  2. Heat the remaining 1 tablespoon of pecan oil in a grill pan or cast iron skillet over high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper and then place in the hot skillet. Cook for 4 minutes per side for medium rare. Transfer steak to a cutting board and let rest for 5 minutes before carving.
  3. In a small bowl, mix together the pecan pieces, parsley, lime zest, lime juice and the remaining ¼ teaspoon salt.
  4. To serve, slice the steak into ½-inch slices and place on a serving platter. Drizzle Pecan Parsley mixture over the steak. Serve the Pecan Red Pepper Sauce on the side.
To Roast Garlic
  1. Place whole cloves in their skin on a piece of foil.
  2. Drizzle with olive oil, wrap up into a small package.
  3. Place in a 400 degree F. oven for 30 minutes until garlic is soft and slips easily from its skin when squeezed.