Grilled Ribeye With Roasted Vegetables
by Rafael Zamora, Chef , Vernon’s Hidden Valley Steakhouse, Albuquerque, N.M.
- 2 (14-ounce) Certified Piedmontese ribeye
- 3 cloves garlic, smashed
- Olive oil
- Salt and pepper to taste
- 4 each: asparagus spears, baby carrots, and turnips, blanched
- 12 baby heirloom tomatoes
Preheat grill to high heat.
Rub the steaks with the salt, pepper, smashed garlic, and olive oil. Grill for 3 minutes per side. Let rest for 4 minutes.
Toss asparagus, carrots, turnips, and baby tomatoes in the olive oil. Season with salt and pepper to taste. Roast under a broiler until skin on the tomatoes starts to bubble.
Serve the steaks with Pale Ale Sauce and roasted vegetables.
- Pale Ale Sauce
- ½ onion, diced
- 1 spring rosemary
- ½ cup pale ale
- ¼ cup molasses
- ½ cup balsamic vinegar
Sauté onions and rosemary until caramelized. Add the beer to deglaze the pan, then add the molasses and vinegar. Simmer until reduced by half and serve warm.