Recipes Nugget Markets Signature Recipes
Grilled Ribeye with Zucchini & Vine-Ripened Tomatoes
- Prep time
- 15 minutes, plus 10 minutes resting PT15M
- Cook time
- 14–16 minutes PT16M
- Yield
- 2 servings
- Difficulty
Serve your steak with grilled zucchini and tomatoes plus a bit of blue cheese for a fresh taste of summer any time of year.
Ingredients
- 2 Certified Piedmontese ribeye steaks
- 2 tablespoons vegetable oil
- Kosher salt, to taste
- Crushed peppercorn mélange, to taste
- 2–3 zucchini, halved lengthwise
- 4–6 small vine-ripened tomatoes, halved
- 4 tablespoons olive oil, divided
- 3 ounces blue cheese, crumbled
- 1 teaspoon thyme leaves, chopped
Preparation
Heat grill on high. Brush ribeyes on each side with vegetable oil and season with salt and peppercorn mélange. Grill on high for 3–4 minutes per side for medium-rare. Remove from heat and rest for 10 minutes before serving.
While steaks are resting, rub the zucchini and tomatoes with half of the olive oil and season with salt. Grill face-down for 1–2 minutes per side. Arrange grilled vegetables and ribeye on a serving plate.
Mix together the blue cheese, thyme and remaining olive oil. Season mixture with salt and pepper. Spoon blue cheese mixture over steak before serving.