Ingredients with Measurements:
- 2 (2-inch thick) bone-in ribeye steaks
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 2 tablespoons balsamic vinegar
Special equipment needed:
- Grill
- Meat thermometer
Step-by-step instructions:
1. Preheat the grill to high heat.
2. In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
3. Rub the mixture all over the steaks, making sure to coat both sides.
4. Place the steaks on the grill and cook for 5-6 minutes per side for medium-rare, or until the internal temperature reaches 135°F.
5. While the steaks are cooking, toss the sliced vegetables with 1 tablespoon of olive oil and season with salt and pepper.
6. Grill the vegetables for 3-4 minutes per side, or until they are tender and lightly charred.
7. Remove the steaks from the grill and let them rest for 5-10 minutes before slicing.
8. Drizzle the balsamic vinegar over the grilled vegetables and serve alongside the sliced steak.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill: high heat
- Internal temperature of steak: 135°F
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 400 per serving
- Fat: 25g
- Protein: 35g
- Carbohydrates: 10g
- Fiber: 4g
- Sugar: 6g
Substitutions for ingredients:
- Ribeye steak can be substituted with T-bone or porterhouse steak.
- Red and yellow bell peppers can be substituted with any other color of bell pepper.
- Zucchini and eggplant can be substituted with other vegetables such as asparagus, mushrooms, or onions.
Variations:
- Add a sprinkle of red pepper flakes to the steak rub for a spicy kick.
- Serve the steak with a side of garlic mashed potatoes or a simple arugula salad.
- Use a different type of vinegar such as red wine vinegar or apple cider vinegar for the grilled vegetables.
Tips and tricks:
- Let the steaks come to room temperature before grilling for even cooking.
- Use a meat thermometer to ensure the steaks are cooked to your desired temperature.
- Let the steaks rest before slicing to allow the juices to redistribute.
- Use a grill basket for the vegetables to prevent them from falling through the grates.
Storage instructions:
- Store leftover steak and vegetables in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the steak in a skillet over medium heat until warmed through.
- Reheat the vegetables in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
- Arrange the sliced steak and grilled vegetables on a large platter for a family-style presentation.
- Serve the steak and vegetables on individual plates for a more formal presentation.
Garnishes:
- Garnish with fresh herbs such as parsley or basil.
- Drizzle with extra balsamic vinegar or olive oil.
Pairings:
- Pair with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
- Serve with a side of crusty bread to soak up the juices.
Suggested side dishes:
- Garlic mashed potatoes
- Arugula salad with lemon vinaigrette
- Roasted root vegetables
Troubleshooting advice:
- If the steak is not cooked to your desired temperature, return it to the grill for additional cooking time.
- If the vegetables are not tender enough, grill them for a few more minutes until they are cooked to your liking.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure the steak is cooked to a safe temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Bistecca alla Fiorentina is a traditional Tuscan dish that dates back to the 16th century. It is typically made with a thick cut of beef, seasoned with salt and pepper, and grilled over a wood fire.
Flavor profiles:
- The steak is savory and rich, with a smoky flavor from the grill and a hint of garlic and herbs.
- The grilled vegetables are sweet and slightly charred, with a tangy balsamic vinegar dressing.
Serving suggestions:
- Serve with a side of crusty bread to soak up the juices.
- Pair with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
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Region: Italian