Grilled Bone-In Ribeye
Serves 2
15 mins prep
15 mins cook
30 mins Bring to Room Temp
60 mins total
Smoky, citrusy, and fresh — this Mexican steak recipe pairs a juicy grilled ribeye with a bright charred asparagus and serrano salsa.
30 Minutes Ahead: Pat dry your ribeye really well and season both sides with seasoning salt. Let them rest at room temperature for 30 minutes.
Char the Veggies: Add the asparagus, Serranos and green onion to a plate and drizzle with olive oil. Place them directly on the grill cook until deeply charred, rotating for an even cook, about 5 minutes. Set aside.
Grill the Steak: Add the seasoned ribeye to the grill for 11-12 minutes, flipping half way through for medium-rare (See notes for temperature variations). Let it rest.
Make the Charred Veggie Salsa: Chop the charred asparagus, green onion, and Serrano pretty small and add it to a bowl. Mix in chopped cilantro, lemon, agave, vinegar, olive oil, salt and pepper.
Serve: Spoon the charred veggie salsa over the steak and enjoy!
