Grilled Ribeye with Roasted Red Pepper and Corn Succotash

Grilled Ribeye with Roasted Red Pepper and Corn Succotash. Want to talk about levels of flavors, this dish has many, from the creamy smokiness of the puree to the tender juiciness of the grilled ribeye, and finishing it all off with brightness and freshness in the succotash!

Song of the day: "Together Again" by Janet Jackson

Grilled Ribeye with Roasted Red Pepper and Corn Succotash. A great way to end off the summer with a bang. Plenty of flavor and textures to tantalize the taste buds, all using beautiful ingredients from our 124 Grand Market.

Food Ambassadors

We feel pretty blessed to have been chosen as food ambassadors for September at the 124 street Grande market. We frequent this market every Thursday and sometimes Sundays. I have to say there are plenty of passionate producers giving us wonderful farm-fresh ingredients to take home and play with.

As ambassadors we had to create some recipes with the things we brought home from the market, however, my mind was already buzzing with ideas as we walked through. The market for us is just not another place to go grocery shopping, consequently, we have made many friends with vendors and for us, the experience of the market is also a very social one! Between the food trucks, vendors, and live music, it creates an atmosphere similar to a fair, and a plethora of good energy to bring many great positive feelings!

There's a new trio in town:

One of the creative ideas floating in my head was to create a dish with many of the ingredients we picked up.  We have the ribeye from  Sunworks Farms,  corn from Steve and Dan's, tomatoes from Reclaim, and red peppers from Gull Valley Farms.

With these ingredients and a few from our fridge and pantry, I created this Grilled Ribeye with Roasted Red Pepper and Corn Succotash!

Time to get started:

We need to get the steak marinating and as it does that we can work on the other components. This time I am using a dry rub and the ingredients go like this:

• olive oil
• minced garlic
• fresh chopped parsley
• onion powder
• paprika
• salt and pepper

Firstly rub the steak with the olive oil and mix the other ingredients in a bowl then rub them all over the ribeye coating it well and massaging the dry rub in. Cover with plastic wrap or put in a zip lock bag, furthermore put it into the fridge to marinate.

As for the sides:

Secondly, we have to get our sides ready and there is no better time than doing it while the steak marinates. So we need to boil the corn and sweet potato separately till nice and tender. More so, after they have boiled  we set aside the sweet potato and put the corn onto a hot grill along with the peppers that have been washed and dried.

What you're going to achieve as an end result is some pretty sexy looking vegetables with all that char happening on them.

Time to pull it all together!

Now that the corn is set aside to cool, cut all those lovely sweet kernels off into a bowl. It is mixed with the red peppers, purple onion,  tomatoes halved, and herbs like fresh basil and parsley. A splash of olive oil, salt, and pepper, along with some lime juice and that is that for now.

As for the peppers!

The charred peppers I put into a bag to steam a bit. What this does is aid in peeling the skin off more easily, not being too particular to get all that char off because if some bits remain, it will ultimately bring some amazing flavor to this puree. So we have the peppers peeled and cored and in they go with the sweet potato, garlic, butter, olive oil, and some cream, in a food processor. A few pulses until well blended and a taste for seasoning and it is done. This is similar to a mashed potato but even more creamy and tasty!

Let's get that steak on the grill!

With the grill at a screaming 500 degree plus Fahrenheit temperature, it is time to get that steak on. This process will give us that end result we are looking for, the cross hash marks all nice and charred.

Here is a good tip. When you are turning your steak, always find a new hot area on the grill. This will keep the heat up and you will get that sear you want. More so, by turning first 180 degrees then turning over the steak and again 180 degrees you will have those marks we all look for in a grilled steak! In other words, delicious!

Temperature:

I like my steak medium so I look for an internal temperature of 145 degrees Fahrenheit. If you want it more cooked, then just get that temperature up.

Resting time:

In general, it is always a good idea to let your steak rest for about 5 minutes. This will allow the juices to return into the fibers of the meat and not leak out if cut too soon.

Finally plating and eating!

Now that we have all the components done, we just need to heat up the puree a bit. Furthermore, tossing that corn succotash in a hot cast skillet until heated through!

Time to plate and serve. First, a nice spoonful of the red pepper sweet potato puree artistically smeared onto the plate, however leaving a nice pool for the ribeye to rest on. Once you have that ribeye on the puree, scoop a few tablespoons of the corn succotash and a little fresh parsley and a splash of olive oil for garnish, and this plate is done and ready to be tasted.

Tasting time:

All in all, I love the colors of this Grilled Ribeye with Roasted Red Pepper and Corn Succotash, vibrant and aromatic. All those things that bring to mind the summertime! My first bite reveals the tenderness of the steak. It's juicy and melts in your mouth and that dry rub with all its intensity, flavors that ribeye so well.

The roasted red pepper sweet potato puree is such a lovely compliment, and the smokiness and sweetness of the peppers get so subtly subdued by the richness of the sweet potato and garlic. More so, it bathes each bite of steak so brilliantly, that it makes your taste buds feel like they are dancing to a lovely waltz of texture and flavor!

Now, let's talk succotash. The corn is tender and sweet, those charred parts offer this so subtle smokiness that pairs so well with the sweetness of the red peppers and juiciness and acidity of the tomatoes. Gotta love those surprise hits of basil, olive oil, and lime, furthermore that fresh parsley is perfect with that pepperiness that we all know!

Final thoughts:

In the end, I would like to say thanks to the 124 st Grande market for allowing us the opportunity to be ambassadors for September. Furthermore, a huge thank you to all the vendors at the market who truly exude their passion for what they create. They say it is not the destination but the journey that is important, well, you have made our journey a very joyous one and for that we are very grateful!

As for this dish, it was truly inspired by chefs I have seen on tv and ones who I have experienced their dishes. In conclusion, it is truly a work of my heart and passion for food and creativity! Give this  Grilled Ribeye with Roasted Red Pepper and Corn Succotash a try, and most of all, enjoy!

Cheers!

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