Stashcook: Meal Planner & Recipe Keeper

Grilled Ribeye with Balsamic Roasted Vegetables and Blue Cheese Recipe

Name: Grilled Ribeye with Balsamic Roasted Vegetables and Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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

Stashcook

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!

Ingredients

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

Method

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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