Steak with Rubies and Pearls

A dinner fit for a queen! Whoever thinks diamonds are a girl’s best friend has obviously never met me. My jewels come in the form of FOOD. This style of rubies and pearls are radishes and pearl onions. See what I did there? A steak with a cute and classy title like this is sure to win the heart of any primal lady.



  • 1 package radishes
  • 1 package pearl onions (fresh or frozen)
  • 2 8 oz grass fed beef steaks
  • 4 parsley and/or rosemary sprigs, leaves chopped
  • olive oil
  • sea salt & pepper to taste

Defrost your onions if  you bought them frozen. You can just put the bag in a pot of warm water for a bit while you prep the other ingredients. If you don’t defrost them they will create a lot of water while baking. This will steam your veggies more than it will roast them. Soggy, much?
If you use fresh pearl onions then I give you major kudos because peeling those things is definitely not how I’d like to spend my time in the kitchen. 😉



If necessary, defrost the pearl onions. Cut the radishes in half one time. Toss the radishes and pearl onions in olive oil and chopped parsley and/or rosemary. Sprinkle with sea salt and pepper. Place in oven-safe dish and roast at 375 degrees for 25-30 minutes.


Meanwhile, season your steak with S&P or whatever seasons you choose. If it is grass fed you shouldn’t need to season it too much. The beef is delicious enough!

In a cast iron pan, place ROOM TEMPERATURE steak on medium-high heat. Cook on each side for about 3 minutes depending on the thickness and how you like your steak. Whatever you do, don’t cut into it while it’s cooking. I saw someone do this once and a part of my soul died. Anyways, everyone likes their steak cooked differently – kinda like eggs. So, cook for about 3 minutes each side and then poke the meat to see if it feels too soft, then leave it on another minute. 

When finished, let the steak rest for 5 minutes before cutting into it. Keep all those juices in! Your veggies will be ready and then it’s time to….. wait for it….



…time to MANGIA!


6 thoughts on “Steak with Rubies and Pearls

  1. Pingback: Classic Paleo Gremolata | Mangia Paleo

    1. mangiapaleo Post author


      You may. I find pearl onions to be easier to cook and eat since you don’t need to worry about cutting them to a certain time for even cooking. The taste is also a bit different as pearl onions aren’t as oniony. Pearl onions are milder while shallots are sweeter. I hope that makes sense!

What do you think?

%d bloggers like this: