Wegmans Rib Eye with Garlic and Pesto

A Healthy, Simple Summer Meal

Wegmans Chef Paul Lane serves up a Rib eye with Garlic and Parsley.

Ingredients:

  • 1 pkg (4 oz) Food You Feel Good About Gourmet Blend Mushrooms, washed
  • 4 sweet mini peppers, stemmed, halved lengthwise
  • 1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Baby Corn, halved lengthwise
  • 1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Baby Zucchini Squash, halved lengthwise
  • 4 Food You Feel Good About Campari Cocktail Tomatoes, halved
  • 1 red onion, peeled, cut in 1/4-inch slices (about 1 cup)
  • 3 1/2 Tbsp Food You Feel Good About Basting Oil, divided
  • Salt and freshly ground pepper to taste
  • 2 pkgs (about 3/4 lb each) Food You Feel Good About Angus Beef Ribeye Steaks, halved
  • 1/2 of a 3.5 oz container Wegmans Organic Garlic & Parsley Finishing Butter

Directions:

1. Add mushrooms, peppers, corn, zucchini, tomatoes, onions, and 2 1/2 Tbsp basting oil to large bowl; season with salt and pepper. Toss to combine; set aside. Season steaks with salt and pepper on both sides.

2. Add remaining oil to 12-inch cast iron skillet; set on grill grate. Heat on HIGH 5-10 min until oil faintly smokes. Center steaks in skillet; sear 1 min. Turn over; sear 1 min. Remove steaks from skillet; set aside. Add veggie mixture to skillet; top with steaks. Close grill lid.

3. Cook about 10 min until steaks reach desired doneness (refer to temp chart for final internal temp). Remove skillet carefully from grill using oven mitts; top steaks evenly with finishing butter.

 

You can find this and other Wegmans recipes at www.wegmans.com.

 


Don't Miss

Latest News

Video Center