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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
2 out of 5 on the difficulty scale
Grilled Ribeye with Zucchini and Vine Ripened Tomatoes Nugget Markets signature recipes

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 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.