GRILLED RIB-EYE AND SUMMER SUCCOTASH with Lime-Herb Vinaigrette
- 1 1-lb [455-g] boneless rib-eye steak
- Olive oil for brushing
- Kosher salt
- Freshly ground black pepper
- 1 small shallot, minced
- 3 Tbsp lime juice
- 1 Tbsp sherry vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 1⁄4 cup [60 ml] extra-virgin olive oil
- 3 Tbsp finely chopped herbs, such as basil, mint, and chives
- 3 zucchini, ends trimmed, sliced lengthwise into strips 1⁄2 in [12 mm] thick
- 2 summer squash, ends trimmed, sliced lengthwise into strips 1⁄2 in [12 mm] thick
- 2 red or yellow bell peppers, halved and seeds, core, and stem removed (optional if nightshade- sensitive)
- 2 cups [280 g] cherry tomatoes, halved (optional if nightshade-sensitive)
- 1 cup [150 g] edamame, fava beans, or other shelled fresh beans, blanched
- Rinse the steak and thoroughly pat dry. Place on a plate and brush both sides with olive oil. Season generously with salt and pepper and let rest at room temperature for 1 hour.
- In a small bowl, whisk together the shallot, lime juice, vinegar, mustard, and honey. Slowly whisk in the extra-virgin olive oil to form a vinaigrette. Gently stir in the herbs, then taste and season with salt and pepper. Set aside.
- Prepare a grill for direct cooking over high heat.
- Brush the zucchini strips, summer squash strips, and bell pepper halves on both sides with olive oil, then sprinkle with salt and pepper. Grill the zucchini and squash until just cooked through, about 2 minutes per side. Transfer to a cutting board. Grill the bell peppers, turning occasionally, until charred and blistered, 5 to 7 minutes. Place in a small bowl and cover with plastic wrap. Allow the vegetables to cool.
- While the vegetables cool, grill the steak until well seared and an instant-read thermometer inserted in to the center reads 130°F [55°C] for medium-rare, 3 to 4 minutes per side, or grill longer to reach thedesired doneness. Allow the steak to rest on a cutting board for 5 to 10 minutes before slicing across the grain.
- Remove the skins from the cooled bell peppers. Cut the zucchini, squash, and peppers into 1⁄2-in [12 mm]dice. Place the vegetables in a large bowl and add the tomatoes (if using) and edamame. Pour half of the vinaigrette over the vegetables and toss to coat, adjusting with more vinaigrette as desired.
- Place several generous spoonsful of the succotash on each plate, then pair with a fourth of the sliced steak. Serve immediately.
- Room temperature mattersWhen cooking proteins like beef and pork, it’s imperative to remove the meat from the refrigerator anhour before cooking. Letting it come to room temperature ensures that it will cook evenly, no matter which temperature you prefer. In addition, rest the cooked meat for 10 minutes before slicing. This allows the juices to be reabsorbed into the meat instead of being lost on the cutting board.
Reprinted from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy by Amanda Haas with permission from Chronicle Books, 2016. Photographs © Erin Kunkel.
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