Careme

Ingredients

• Certified Angus Beef Choice Bone-In Ribeye Steak Value Pack

  1 large bone-in ribeye, about 1.25 lb $12.99
• Green Asparagus

  1 lb, woody ends trimmed $2.99
• Fresh Red Cherries in Bag

  1/2 lb, pitted and halved $5.99
• Yukon Gold Potatoes

  1 lb, halved if large $1.49
• Garlic

  2 cloves, minced $0.79
• Fresh Large Lemon

  1 lemon, zested and cut into wedges $1.25
• Simple Truth Organic® Thyme

  2 tsp fresh leaves, divided $2.79
• Olive oil

  3 tbsp, divided
• Unsalted butter

  2 tbsp
• Balsamic vinegar

  2 tbsp
• Honey

  1 tsp
• Kosher salt

  to taste
• Black pepper

  to taste
• Penner-Ash Wine Cellars Pinot Noir Red Wine

  750 ml $59.99

Instructions

1. Heat the grill to medium-high with one cooler indirect zone; take the ribeye out of the refrigerator, pat it very dry, season generously with kosher salt and black pepper, and let it sit while you prep the sides.
2. Put the potatoes in a pot of salted water, bring to a boil, and cook until fork-tender, 12 to 15 minutes; drain well, lightly smash each potato to about 1/2 inch thick, then toss with 1 tbsp olive oil, half the garlic, salt, pepper, and a pinch of thyme.
3. While the potatoes cook, toss the trimmed asparagus with 1 tbsp olive oil, lemon zest, salt, and pepper; in a small saucepan, combine the cherries, balsamic vinegar, honey, 2 tbsp water, remaining garlic, and a pinch of thyme.
4. Simmer the cherry mixture on the stove over medium heat for 6 to 8 minutes, mashing a few cherries with a spoon until glossy and saucy; remove from the heat and swirl in the butter, then season with salt and pepper.
5. Grill the ribeye over direct heat until deeply marked, 4 to 5 minutes per side, then move it to the cooler side and cook until the center reaches 125°F for medium-rare or 135°F for medium, about 4 to 8 minutes more depending on thickness.
6. Transfer the steak to a cutting board and rest 8 to 10 minutes; while it rests, grill the smashed potatoes until crisp-edged, about 3 to 4 minutes per side, and grill the asparagus until lightly charred and tender-crisp, 4 to 6 minutes total.
7. Slice the ribeye off the bone and across the grain, spoon the warm cherry-thyme sauce over the top, and plate with the grilled asparagus, crispy smashed potatoes, and lemon wedges.