Grilled Tuscan-Style Ribeyes With Grilled Carrots and Asparagus-Herb Salad
This mouthwatering recipe features a tender ribeye marinated in balsamic vinaigrette, served on a creamy layer of whipped ricotta, and topped with a bold and satisfying salad, all drizzled with more balsamic vinaigrette.
Servings: 4 servings
Ingredients
Grilled Tuscan-Style Ribeyes
- 2 14 oz. Omaha Steaks Ribeyes
- 1/2 cup Balsamic vinaigrette
- Salt, season to taste
- Pepper, season to taste
Balsamic Vinaigrette
- 1 cup vegetable oil
- 4 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 Calabrian chilis, minced (can substitute 1 teaspoon crushed red pepper flakes if needed)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Whipped Ricotta
- 1 cup whole milk ricotta cheese
- 2 Calabrian chilis, seeds removed (can substitute 1 teaspoon crushed red pepper flakes if needed)
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Grilled Carrots and Asparagus
- 8 oz. jumbo asparagus, blanched for 1 minute
- 8 oz. carrots, peeled, and blanched for 3 minutes
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinaigrette
Grilled Carrots and Asparagus-Herb Salad
- Grilled vegetables
- 2 oz. baby kale
- 1/4 cup Italian parsley, coarsely chopped
- 1 heaping tablespoon minced chives
- Balsamic vinaigrette
- Salt, season to taste
- Pepper, season to taste
Instructions
Balsamic Vinaigrette
- Add all ingredients to a medium bowl, whisk until well-incorporated, and season to taste with salt and pepper, if needed.
- Reserve 1/4 cup for vegetables, 1/2 cup for marinade, and use remainder to toss with salad.
Whipped Ricotta
- Place all ingredients in a food processor and blend until fully incorporated.
Grilled Carrots and Asparagus
- Preheat grill to 450 degrees Fahrenheit, direct heat.
- Toss the vegetables with olive oil, salt, and pepper in a medium bowl.
- Cook carrots for 6-8 minutes and asparagus for 3-5 minutes until nicely grilled and slightly charred. Glaze the vegetables twice with the remaining vinaigrette during the last minute of grilling.
- Cut grilled vegetables into 1” to 2” pieces.
Grilled Carrots and Asparagus-Herb Salad
- Combine all ingredients with a pinch of salt and pepper in a medium mixing bowl.
- Lightly toss with balsamic vinaigrette, then season to taste with additional salt and pepper.
Grilled Tuscan-Style Ribeyes
- Thaw ribeyes in the refrigerator overnight. Remove from the refrigerator, pat dry with paper towels, and season liberally with salt and pepper. Allow the salt and pepper to infuse the steaks for 15 minutes before marinating.
- Place ribeyes in a large resealable bag. Pour in 1/2 cup of balsamic vinaigrette, then massage into the steaks. Marinate in the refrigerator overnight. If short on time, marinate for at least 2-3 hours.
- Remove ribeyes from the refrigerator and allow them to come to room temperature for about 20 minutes.
- Preheat the grill to 450 degrees Fahrenheit, direct heat.
- Grill ribeyes for about 4 minutes per side for medium-rare doneness of 130-135 degrees Fahrenheit per a meat thermometer. For a different steak doneness, refer to Omaha Steaks cooking chart.
- Place ribeyes on a cutting board to rest for 6 minutes before slicing them into 1/2" medallions.
- Plating: Place a dollop of whipped ricotta in the center of each plate and spread it into a thick layer. Divide the steak medallions between the plates, fanning them out. Top with warm vegetables and mixed herb salad. Drizzle with the remaining vinaigrette to finish.