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Grilled Ribeye With Roasted Vegetables

by , Chef , Vernon’s Hidden Valley Steakhouse, Albuquerque, N.M.

Grilled Ribeye With Roasted Vegetables
Quick Recipe
Easy Recipe

Serves 2

  • 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.

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