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.
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
- 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!
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.
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.
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!
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!
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!
- 250 g piece of ribeye
- 1 Tbsp olive oil
- 1 small clove garlic
- 1 Tbsp chopped fresh parsley
- 1 tsp each onion powder, paprika
- 1/2 tsp each salt and fresh ground black pepper
Roasted red pepper puree:
- 2 long sweet red peppers
- 1 small sweet potato, peeled and cut into chunks
- 2 Tbsp olive oil
- 1 clove garlic
- 1 Tbsp mayo
- 1 Tbsp Greek yogurt
- 2 Tbsp of butter
- Salt and pepper
- 3 cobs corn
- 1 long sweet red pepper cleaned cored and diced
- 1/2 red onion minced
- 2 Tbsp freshly chopped parsley
- 10 mixed cherry tomatoes halved
- 4 leaves of basil chopped fine
- 2 tablespoons of olive oil
- 1 Tbsp butter
- Salt and fresh cracked pepper to taste
- In a bowl blend all the spices with the parsley and minced garlic.
- Drizzle the olive oil on both sides of the steak and rub it all over.
- Sprinkle the spice mix onto the surface of the ribeye and massage in. Flip over and do the same to this side.
- Cover with plastic wrap and place into the fridge.
- Pre heat grill to 450 degrees Fahrenheit.
- Place corn in a large pot of boiling water. Cook for about 15 minutes. Take out and drain. Place on grill and cook for 10 minutes turning frequently to get some char marks on the corn. Take off grill and let cool.
- With a knife take the corn and cut off the kernels from the cob into a bowl. Do this until all three cobs are done.
- Combine the corn with the red peppers, onions, tomatoes, basil, parsley. Season with salt and pepper to taste, along with a squeeze of lime juice.
- Heat up olive oil and butter in a cast pan and toss corn mixture into the pan. Heat through for about 10 minutes.
Roasted red pepper puree:
- While the corn is boiling, place the sweet potato into another pot and bring to boil. Cook for 10-15 minutes or until fork-tender. Drain Put in the butter, stir, and set aside.
- As the sweet potato is cooking, wash the red peppers and pat dry. Place peppers on the already hot grill. Turn when skin starts to char and continue until all sides have some char. This should take roughly 15 minutes,
- Take off grill and place in a zip lock bag till cool.
- Take peppers out and peel the charred skin off and place into a food processor with the buttered sweet potatoes, and garlic.
- Add in the mayo and yogurt, pulse until it becomes smooth. Drizzle in the olive oil and continue pulsing until you have a nice smooth velvety consistency
- Season with salt and pepper to taste. Set aside.
- Place steak on already hot 500 degree Fahrenheit grill. When char marks start to appear turn 180 degrees and place on a different part of the grill. When you have beautiful hash char marks turn over and do the same for the other side, making sure to put steak on different parts of the grill to get the heat we want. This process should take about 8 minutes depending on your grill. The internal temperature should read 145 F for a medium steak. Or cook it to your desired temperature.
- Heat up puree mixture in a pan till warm, spoon some onto a plate, and spread with a spoon. Place steak onto puree and finish with a drizzle of olive oil and freshly squeezed lemon juice.
- Spoon some of the corn succotash onto the side and your dish is ready to serve! Enjoy!