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Grilled Ribeye with Balsamic Roasted Vegetables and Blue Cheese Recipe

Grilled Ribeye with Balsamic Roasted Vegetables and Blue Cheese recipe


This is a yummy dinner with a big piece of grilled meat and sweet veggies. The veggies are cooked with a special sweet and sour sauce. Then, we put stinky cheese on top that tastes really good!


4 medium beets, peeled and cut into wedges
4 medium carrots, peeled and cut into rounds
1/2 cup balsamic vinegar
2 tablespoons honey
4 (8 oz) ribeye steaks
1 teaspoon black pepper
2 teaspoons kosher salt
2 tablespoons olive oil
1/2 cup blue cheese crumbles
1 tablespoon fresh rosemary, chopped


Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together balsamic vinegar and honey. Add the beets and carrots, toss to coat evenly.
Spread the vegetables on the prepared baking sheet in a single layer. Roast in the preheated oven until tender and caramelized, about 25 minutes.
While the vegetables are roasting, season the ribeye steaks with salt and pepper.
Heat a grill pan or outdoor grill over medium-high heat. Brush the steaks with olive oil.
Grill the steaks to your desired doneness, about 4-5 minutes per side for medium-rare.
Remove the steaks from the grill and let them rest for 5 minutes.
Chop the fresh rosemary and set aside.
To serve, place a steak on each plate, divide the roasted vegetables alongside, and sprinkle with blue cheese crumbles and chopped rosemary.

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