Ingredients

  • 1 cup arugula
  • 1 pound asparagus, trimmed
  • 1/4 cup butter, softened
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons pepper
  • 1/4 cup shelled, roasted unsalted pistachios*
  • 2 boneless rib-eye steaks (each about 12 oz.)

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • If youre camping, do this before you leave home: Whirl pistachios and arugula in a food processor until minced.
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Step 2

  • Add butter and whirl until smooth, scraping down inside of bowl as needed.
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Step 3

  • Transfer to a small container and chill.

Step 4

  • Heat a charcoal or wood-fired grill to high (450 to 550; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Coat steaks and asparagus with oil and season with salt and pepper. Grill steaks, turning once, until done the way you like, 6 to 15 minutes for medium-rare. Grill asparagus in last few minutes, turning once, until tender-crisp.
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  • Length: 6 minutes

Step 5

  • Transfer everything to a cutting board, dollop steaks with butter, and tent with foil.
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Step 6

  • Let rest 5 minutes. Slice steaks and serve with asparagus.
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  • Length: 5 minutes

Step 7

  • *If you cant find unsalted pistachios, use unsalted butter to balance the salty nuts.
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Step 8

  • Make ahead: Pistachio butter, up to 1 week, chilled.
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