Description
A delicious grilled ribeye steak dinner served with roasted vegetables and a fresh salad, perfect for a quick yet gourmet meal.
Ingredients
Scale
- 2 ribeye steaks, about 1-inch thick
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 medium-sized potatoes, sliced
- 2 tablespoons unsalted butter
- 2 teaspoons fresh parsley, chopped
- 2 carrots, sliced
- Mixed greens (e.g., spinach, arugula)
- Lemon vinaigrette dressing
Instructions
- Preheat the Grill: Preheat your grill to high heat. If using charcoal, allow briquettes to turn white-hot.
- Prepare the Steaks: Pat the ribeye steaks dry with paper towels. Rub olive oil over each steak and season generously with salt and black pepper.
- Grill the Steaks: Place the steaks on the grill. For medium-rare, grill for about 4-5 minutes on each side, depending on thickness. Remove from the grill and let rest for 5 minutes. This allows the juices to redistribute.
- Prepare the Vegetables: Toss the sliced potatoes and carrots in olive oil, salt, and pepper. Grill the vegetables for about 15-20 minutes until tender and golden brown, turning occasionally.
- Prepare the Salad: In a bowl, combine mixed greens and sliced carrots. Drizzle with lemon vinaigrette dressing and toss gently to combine.
- Finish the Steaks: While the steak rests, melt the butter in a small pan over medium heat. Add chopped parsley and stir; then pour over the steaks before serving.
Notes
- Ensure the steak is at room temperature before grilling for even cooking.
- Use a meat thermometer for precise doneness: 130°F for medium-rare, 140°F for medium.
- For added flavor, marinate the steak in a mixture of garlic, rosemary, and soy sauce for at least 30 minutes before grilling.
- Consider adding a dollop of herb butter on top of the grilled steak for enhanced richness.
- Pair with a robust red wine, such as Cabernet Sauvignon, for a complete dining experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak with vegetables
- Calories: 600
- Sugar: 2g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg