PNW Grilled Ribeye with Blackberry Zucchini
A Pacific Northwest summer grill dinner with juicy ribeye, smoky zucchini, sweet Walla Walla onion, and a quick blackberry-balsamic drizzle.
Ingredients
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Choice Boneless Ribeye Beef Steak1 large steak, about 1 lb $20.99
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Zucchini2 medium, about 12 oz total $1.79
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Private Selection® Walla Walla Sweet Onions1 small onion or 1/2 large onion $3.99
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Fresh Blackberries - 6 OZ Clamshell3 oz $2.00
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Garlic1 clove $0.79
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Simple Truth Organic® Thyme1 teaspoon chopped leaves $2.49
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Olive oil2 tablespoons, divided
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Balsamic vinegar1 1/2 tablespoons
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Honey1 teaspoon
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Kosher salt1 1/4 teaspoons, divided
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Black pepper3/4 teaspoon, divided
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Domaine Drouhin Pinot Noir Oregon Red Wine 750 ml750 ml $43.99
Instructions
- Heat a grill to medium-high for direct cooking. Pat the ribeye dry, rub it with 1 tablespoon olive oil, 3/4 teaspoon salt, 1/2 teaspoon pepper, and the chopped thyme, then let it sit at room temperature while the grill heats.
- Trim the zucchini and slice lengthwise into 1/2-inch planks. Slice the Walla Walla onion into 1/2-inch rounds, keeping the rings together. Toss both with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Make the quick blackberry drizzle by combining the blackberries, minced garlic, balsamic vinegar, honey, and a pinch of salt in a small saucepan. Simmer on the stove over medium heat for 5–7 minutes, lightly crushing the berries, until glossy and spoonable; set aside.
- Grill the ribeye over direct heat for 4–5 minutes per side for medium-rare, or until it reaches about 130°F before resting. Move it to a plate and rest for 5–7 minutes.
- While the steak rests, grill the zucchini and onion for 3–4 minutes per side, until tender with char marks. If the onion rings loosen, turn them with a spatula so they do not fall through the grate.
- Slice the ribeye across the grain. Arrange the grilled zucchini and Walla Walla onion on two plates, fan the steak slices alongside, and spoon the warm blackberry-balsamic drizzle over the beef.
Total time: 35 minutes
Estimated cost: About $25–$31 using the listed ribeye, seasonal zucchini, Walla Walla onion, blackberries, garlic, and thyme; pantry oil, vinegar, salt, and pepper not included.
Health notes: Serves 2; about 650–750 calories per serving, high in protein with moderate carbs and most fat coming from the ribeye and olive oil.
Drink pairing: A lightly chilled Pinot Noir works well with the ribeye’s richness and the blackberry glaze.
Wine picks:
- Domaine Drouhin Pinot Noir Oregon Red Wine 750 ml $43.99 750 ml
- Charles Smith Wines Boom Boom! Syrah Washington Red Wine 750 ml $22.99 750 ml
Why it works: Two complementary options: an elegant Willamette Pinot Noir to echo the dish’s PNW brightness and lift the fat, and a bolder Washington-style Syrah to match the char, pepper and blackberry-balsamic intensity. Serve the Pinot slightly chilled; serve the Syrah lightly below room temperature or give it a short open-air rest.