Grilled Ribeye and Veggie Kabob Dinner
Gather around the grill, where simplicity meets flavor in this delightful collection of recipes. With minimal ingredients and straightforward techniques, each dish allows the natural flavors to shine through, making the preparation as enjoyable as the meal itself.
Start with the ribeye steaks—classic and unpretentious, seasoned with nothing more than salt. A brief rest at room temperature allows the salt to work its magic, ensuring a tender and juicy result. Whether you choose to gently warm them in the oven or go straight to the grill, the high heat will create a beautiful crust while keeping the inside perfectly cooked to your liking. A few minutes of rest afterward allows the juices to settle, ensuring every bite is as satisfying as the first.
Complementing the steak are our veggie kabobs, a riot of colors and textures from crisp bell peppers and sweet onions. A light mist of avocado oil and a sprinkle of seasonings are all you need before these vegetables meet the grill. The high heat caramelizes the sugars, enhancing their natural sweetness and adding a smoky depth.
The meal is complete with a side of rice, and this lime-cilantro version adds a bright, refreshing counterpoint to the richness of the steak and the smoky veggies. A mix of vegetable and olive oil gives the rice a subtle flavor, while lime zest and juice bring a zippy finish. A handful of fresh cilantro stirred in at the end ties it all together, making it the perfect partner for your grilled fare.
To finish, a simple cilantro sauce—bright, tangy, and with just a hint of heat—provides the final flourish. Whether drizzled over the steak or used as a dipping sauce for the kabobs, it adds a burst of freshness that lifts the entire meal.
These recipes are a reminder that great cooking doesn’t have to be complicated. With quality ingredients and a little care, you can create a meal that’s both satisfying and memorable. Enjoy this celebration of flavors, and as always, cook with joy!
Ribeye:
2 Ribeye steaks, about 1 pound each
Salt
1. Generously salt steak and let rest at room temperature for 30-60 minutes
2. Optional step: Warm in oven at 275°F, until internal temp is about 95°F
3. Grill on high heat about 2-3 minutes on each side until desired color and internal temperature reaches 140-145°F per preference (USDA recommends 145°F)
4. Let rest 15 minutes before eating .
Veggie Kabobs
3-4 bell peppers in a variety of colors
1-2 large sweet onions
Spray avocado oil
Salt
Garlic powder
Ground black pepper
1. Slice all veggies into roughly 1 inch cubes
2. Thread and alternate veggies on skewer, spray with light coating avocado oil and sprinkle with seasonings to preference
3. Grill on high heat, about 3-4 min each side
Rice:
1 tablespoon vegetable oil
1 tablespoon olive oil
1 1/3 cup long grain rice (rinsed)
1 teaspoon salt
Slightly over 1 2/3 c water (dipping a finger in, water level should cover fingernail)
Zest from 1 lime
1 tablespoon fresh lime juice
About 1 cup chopped cilantro
1. Cook rice with oil, salt, and water. Fluff when done
2. After letting it cool, add in lime zest and juice, then add cilantro
Cilantro Sauce:
1 jalepeno
4-6 cloves garlic
1 tablespoon red wine vinegar
Cilantro (leaves and stems)
2 tablespoons dried oregano
1/2 teaspoon salt
1 teaspoon pepper
1/4 cup red onion
Zest of 1 lime (about 2 teaspoons)
2 tablespoons fresh lime juice
1/2 cup olive oil
1. Either hand chop or use a food processor to finely chop all ingredients into an even-textured sauce