Try this Grilled Ribeye with Lemon Roasted Vegetables recipe that is bursting with flavor!
Ingredients
For the Ribeye:
20ounceribeye or two 10 ounce ribeyes
2tablespoonsof fresh chopped rosemary, substitute with 1 tablespoons of dry
2tablespoonsof fresh chopped thyme, substitute with 1 tablespoons of dry
2finely minced cloves of garlic, substitute with 2 teaspoons of granulated
1finely diced shallot
3tablespoonsof olive oil
Kosher salt and cracked black pepper to taste
For the Vegetables:
3thinly sliced pieces of prosciutto ham julienne
1bunch of fresh asparagus cut into 2 inch pieces
1cupof red cherry tomatoes sliced in half
1cupof yellow cherry tomatoes sliced in half
1tablespoonsof olive oil
Parmesan cheese to taste
fresh lemon zest to taste
Kosher salt and cracked black pepper to taste
Instructions
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.
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.