Grilled Ribeye with Lemon Roasted Vegetables

Grilled Ribeye with Lemon Roasted Vegetables, does anything else need to be said?  But seriously, this recipe is simple and ridiculously tasty.  From the ease of the ribeye to the delicious lemon salty flavor from the vegetables.  You can absolutely swap out cuts of meat for this recipe as well.  If you love filet mignon, use it.  If you love a New York strip, use it.  The great thing about the vegetables too is taking the lemon flavor and the prosciutto saltiness and adding it to any blend of vegetables for a really awesome flavor.

When it comes to grilling a ribeye you have to be careful you don’t over char it because of the high fat content that it has.  It will naturally produce more flames from the grill than your used to and a way to counter it is with ice cubes.  Just simply put ice cubes where ever the flames are to tone them down so it does not burn anything.  So the next time you are looking for a killer steak recipe that is loaded with flavor then be sure to check out this Grilled Ribeye with Lemon Roasted Vegetables, it’s fantastic!

Grilled Ribeye, Tuscan Style Ribeye, Italian Ribeye, Lemon Roasted Vegetables, Roasted Asparagus, Grilled Tomatoes, Grilled Asparagus, Roasted Cherry Tomatoes

Grilled Ribeye with Lemon Roasted Vegetables
 
Try this Grilled Ribeye with Lemon Roasted Vegetables recipe that is bursting with flavor!
Ingredients
For the Ribeye:
  • 20 ounce ribeye or two 10 ounce ribeyes
  • 2 tablespoons of fresh chopped rosemary (substitute with 1 tablespoons of dry)
  • 2 tablespoons of fresh chopped thyme (substitute with 1 tablespoons of dry)
  • 2 finely minced cloves of garlic (substitute with 2 teaspoons of granulated)
  • 1 finely diced shallot
  • 3 tablespoons of olive oil
  • Kosher salt and cracked black pepper to taste
For the Vegetables:
  • 3 thinly sliced pieces of prosciutto ham julienne
  • 1 bunch of fresh asparagus cut into 2 inch pieces
  • 1 cup of red cherry tomatoes sliced in half
  • 1 cup of yellow cherry tomatoes sliced in half
  • 1 tablespoons of olive oil
  • Parmesan cheese to taste
  • fresh lemon zest to taste
  • Kosher salt and cracked black pepper to taste
Instructions
  1. Ribeye: Add the ribeye to a plastic bag along with herbs, garlic, shallot and olive oil and mix around, and let marinate in the refrigerator for at least 30 minutes. Once marinated, remove theribeye from the plastic bag and season both sides with salt and pepper and cook on a very hot grill (450° to 550°) for 4 to 6 minutes on each side for a medium rare internal temperature. Once cooked remove from the heat and let it rest on a plate for 2 to 3 minutes before serving.
  2. Vegetables: In a large hot saute pan with olive oil caramelize the asparagus. Once brown, add in the ham and tomatoes and saute for 2 to 4 minutes. Adjust the seasonings with salt and pepper and toss with Parmesan cheese and lemon zest. Serve the vegetables along side the ribeye.

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