Best Grilled Rib Eye With Paprika Vinaigrette Recipes

GRILLED RIB-EYE STEAKS WITH SMOKED PAPRIKA RUB

Grilled Rib-Eye Steaks with Smoked Paprika Rub image

Provided by Food Network Kitchen

Time 35m

Number Of Ingredients 10

Ingredients

2 tablespoons honey
1 tablespoon smoked paprika (pimenton)
1 tablespoon fresh lemon juice
1 clove garlic, minced
Kosher salt and freshly ground pepper
3 tablespoons olive oil, plus more for grill grates
4 rib-eye steaks, about 1-inch thick (1 pound each)
1 medium zucchini, thickly sliced
1 yellow squash, thickly sliced
2 large ripe yet firm tomatoes, cored and thickly sliced

Steps:

1. Preheat a grill with a high heat for direct grilling . Mix the honey, paprika, lemon juice, and garlic in a small bowl, season with 1 teaspoon salt and pepper. Add 1 tablespoon oil and mix well. Rub the mixture all over the steak, set aside for 15 minutes.
2. Meanwhile, toss the zucchini, squash, and tomatoes in the remaining 2 tablespoons olive oil. Season with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning often to ensure even cooking, until lightly charred and soft, 5 to 7 minutes. Transfer to a serving dish and keep warm.
3. Lightly oil the grill grates. Grill the steaks over direct heat until nicely marked, about 2 minutes on each side for medium-rare. Let the steaks rest for 5 minutes. Serve steak with the vegetables.

Nutrition Facts : Calories 861, Fat 67 grams, SaturatedFat 24.5 grams, Cholesterol 174 milligrams, Sodium 276 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 47 grams

GRILLED RIB-EYES WITH PEPERONATA

Grilled Rib-Eyes with Peperonata image

Provided by Michael Symon : Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons chopped fresh rosemary
2 tablespoons ground fennel seeds
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
4 1-pound boneless dry-aged rib-eyes
Olive oil
Peperonata
1/4 cup olive oil
1 onion, halved and sliced 1/2 inch thick
1 red bell pepper, sliced 1/2 inch thick
1 green bell pepper, sliced 1/2 inch thick
1 yellow bell pepper, sliced 1/2 inch thick
4 cloves garlic, thinly sliced
1 15-ounce can whole peeled tomatoes, crushed by hand
3 sprigs fresh oregano
Pinch of sugar
Kosher salt and freshly ground black pepper
1/4 cup jarred Calabrian chiles, drained and sliced
1 tablespoon sherry vinegar

Steps:

Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
In a small bowl, combine the rosemary, fennel, salt and pepper. Pat the steaks dry with paper towels and season both sides with the spice mixture. Lightly coat the steaks on all sides with olive oil.
Sear the steaks over the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the meat to the low side of the grill, cover the grill and cook until the steaks reach an internal temperature of 125 degrees F for rare to 135 degrees F for medium, depending on your desired doneness, 5 to 10 minutes per side.
Transfer the steaks to a cutting board and let rest for 10 minutes before serving with the peperonata.
In a large heavy skillet, heat the olive oil over medium heat. Add the onion, bell peppers and garlic and cook, stirring, until the vegetables are soft, 10 minutes. Add the tomatoes, oregano and sugar; cook until the peppers are very soft and most of the liquid has evaporated, about 30 minutes. Season with salt and pepper; stir in the chiles and vinegar. Discard the oregano.

RIB-EYE STEAK WITH BLACK OLIVE VINAIGRETTE

Rib-Eye Steak with Black Olive Vinaigrette image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

1 2-inch rib-eye steak, boneless
1 tablespoons olive oil
1 tablespoon herbes de Provence
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup black olives, pitted
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
6 tablespoons vegetable oil
2 tablespoons chopped fresh flat-leaf parsley

Steps:

For the Rib-eye: Preheat your grill pan on medium high heat. Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper. Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest.
For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.