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Backyard Grilled Ribeye
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Backyard Grilled Ribeye

35 Min(s)
35 Min(s) Prep
Fire up the grill for this delicious Backyard Grilled Ribeye.
What You Need
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4 servings
Original recipe yields 4 servings
4 pitted dates
1/4 cup HEINZ Red Wine Vinegar
1/4 cup water
1/4 cup A.1. Original Sauce
6 spring onions
1 each yellow squash and zucchini, diagonally sliced
1 fennel bulb (with stalk and fronds), halved lengthwise
3 Tbsp. extra virgin olive oil, divided
2 boneless beef rib-eye steaks (2 lb.), 1 inch thick
1-1/2 Tbsp. black pepper, divided
4 sea scallops
zest and juice from 1 lemon
1 large tomato, sliced
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Let's Make It
1
Heat grill to high heat.
2
Bring first 4 ingredients to boil in small saucepan. Simmer on low heat 10 min., stirring occasionally. Cool.
3
Combine onions, squash, zucchini and fennel in large bowl. Add 1 Tbsp. oil; toss to evenly coat vegetables with oil. Grill 5 to 7 min. or until vegetables are crisp-tender, turning occasionally. Remove from grill.
4
Reserve 1 Tbsp. of the remaining oil for later use. Brush steaks with remaining oil; season with 1 Tbsp. pepper. Grill 8 to 10 min. on each side or until steaks are medium doneness (160ºF). Transfer to cutting board.
5
Toss scallops with 1 tsp. of the reserved oil; season with remaining pepper. Grill 2 min. on each side or until opaque. Remove from grill.
6
Cut fennel bulb into thin slices; place in medium bowl. Chop enough of the fennel fronds to measure 2 Tbsp. Add to sliced fennel along with the squash, zucchini, lemon zest, juice and remaining oil.
7
Place 2 onions in food processor with date mixture; process until smooth.
8
Cut steaks and scallops in half; place on platter with tomato slices and remaining onions. Serve with date sauce and vegetable salad.
Kitchen Tips
Tip 1
Serving Suggestion
Balance this special-occasion entrée with smart side dishes. For example, choose a mixed green salad and hot steamed vegetable.
Tip 2
Special Extra
To add some spiciness, stir 1 Tbsp. chopped fresh jalapeños into the vegetable salad.
Nutrition
Calories
690
Calories From Fat
0
% Daily Value*
Total Fat 41g
53%
Saturated Fat 13g
65%
Trans Fat 0g
Cholesterol 165mg
55%
Sodium 620mg
27%
Total Carbohydrates 25g
9%
Dietary Fibers 6g
21%
Sugars 13g
26%
Protein 56g
112%
Vitamin A
45%
Vitamin C
45%
Calcium
10%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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