Garlic-Crusted Rib Eye Steaks with Grilled Broccolini
- Serves4
- Prep time15 minutes
- Grilling time11 to 15 minutes
- Rating
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- Fresh Produce
- 3/4lb broccolini, with stalks no wider than 1/2"
- 1/4oz fresh Italian parsley
- 4large garlic cloves
- Meat / Poultry / Seafood
- 4bone-in rib eye steaks, each 10 to 12 oz and about 1" thick
- Oil and Spices
- 1/3cup extra-virgin olive oil
- 3-1/2tsp kosher salt
- 1tsp ground black pepper
- Condiments
- 2tsp balsamic vinegar
Garlic-Crusted Rib Eye Steaks with Grilled Broccolini
Recipe by Jamie Purviance
Recipe from Weber's Way to Grillâ„¢
Featured on March 13, 2009
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- Paste
- 4large garlic cloves
- 1tablespoon kosher salt
- 1/4cup finely chopped fresh Italian parsley
- 1/4cup extra-virgin olive oil
- 2teaspoons balsamic vinegar
- 1teaspoon ground black pepper
- 4bone-in rib eye steaks, each 10 to 12 ounces and about 1 inch thick, trimmed of excess fat
- 3/4pound broccolini, with stalks no wider than 1/2 inch
- Extra-virgin olive oil
- Kosher salt
On a cutting board finely chop the garlic, and then sprinkle with the salt. Use the side of a knife to smash the garlic into a paste. Put the garlic paste into a small bowl and add the remaining paste ingredients.
Smear the paste evenly over both sides of each steak. Let the steaks stand at room temperature for 15 to 30 minutes before grilling. Meanwhile soak the broccolini.
In a large bowl of water submerge the broccolini for 20 to 30 minutes so that they absorb water. This will help them steam a little on the grill.
Prepare your grill for direct and indirect cooking over high heat (450° to 550°F).
Pour off the water from the bowl of broccolini. Lightly drizzle some oil over the broccolini and season with 1/2 teaspoon salt. Toss to coat them evenly with oil and salt.
Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest while you grill the broccolini.
Using tongs, lift the broccolini and allow any excess oil to drip back into the bowl. Grill the broccolini over direct high heat, with the lid closed as much as possible, until lightly charred, 3 to 4 minutes, turning occasionally. Finish cooking the broccolini over indirect high heat for 2 to 3 minutes. Serve warm with the steaks.Â
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