Grilled Ribeye With Onions & Peppers Agrodolce
by Seth Kingsbury, Chef , Pazzo!, Chapel Hill, N.C.
This is a great dish that we usually have on the menu at Pazzo in the summer when we are getting locally grown peppers at the farmers market. Ribeye works great for this dish since it has a little higher fat content than most steaks, which goes well with the agro dolce (“sweet and sour” in Italian). You can add a starch such as mashed or roasted potatoes if you wish.
- 2 14-ounce Certified Piedmontese® Boneless Ribeye Steaks
- Olive oil
- Salt and pepper
Preheat grill to 400°F.
Rub both sides of the steaks with a drizzle of olive oil and a generous amount of salt and pepper and place on the center of the grill. Close the lid and grill for about 7 minutes, while monitoring closely for flame-ups. Flip the steak and continue grilling the other side with the lid closed for about another 7 minutes, or until the steak reached desired doneness.
Please note: Certified Piedmontese® beef cooks faster than other beef, so when grilling, be careful not to overcook. We recommend a lower final temperature than you might use with traditional beef. A kitchen thermometer inserted into the steak should read 120°F for medium-rare, 125°F for medium.
Remove steaks from the grill and let rest on a plate for 5 minutes.
Slice the ribeye across the grain and serve topped with Onions & Peppers Agro Dolce. There is often some liquid left on the pan from roasting the peppers and onions, which tastes great drizzled over the steak as well.
Onions & Peppers Agrodolce:
- 1 large red onion, cut into 1/8-inch strips
- 3 large bell peppers, cut into 1/8-inch strips
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 1 1/2 tablespoons brown sugar
- 1 tablespoon chopped fresh thyme leaves, or other herb of your choice
- Salt and pepper to taste
Preheat oven to 400°F.
Slice the peppers and onions lengthwise into 1/8-inch strips. In a bowl, toss together the onions, peppers, olive oil, balsamic vinegar, brown sugar, thyme, salt, and pepper. On a baking sheet lined with parchment paper, spread the onion-and-pepper mixture in an even layer and place in the oven for 12 to 15 minutes, until tender and slightly browned.
Pairing: Primitivo, an Italian varietal of Zinfandel.