Careme

Ingredients

• Choice Boneless Ribeye Beef Steak

  1 large steak, about 1 lb $20.99
• Zucchini

  2 medium, about 12 oz total $1.79
• Private Selection® Walla Walla Sweet Onions

  1 small onion or 1/2 large onion $3.99
• Fresh Blackberries - 6 OZ Clamshell

  3 oz $2.00
• Garlic

  1 clove $0.79
• Simple Truth Organic® Thyme

  1 teaspoon chopped leaves $2.49
• Olive oil

  2 tablespoons, divided
• Balsamic vinegar

  1 1/2 tablespoons
• Honey

  1 teaspoon
• Kosher salt

  1 1/4 teaspoons, divided
• Black pepper

  3/4 teaspoon, divided
• Domaine Drouhin Pinot Noir Oregon Red Wine 750 ml

  750 ml $43.99

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Ribeye Steak

  1 steak, about 10 oz $24.99
• Fresh Large Hothouse Grown Premium Red Tomato

  12 oz, chopped $2.49
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, thinly sliced $3.99
• Fresh Red Hothouse Bell Pepper

  1 pepper, thinly sliced $1.67
• Private Selection® Petite Red Gourmet Potatoes

  12 oz, halved or quartered $3.50
• Garlic

  2 cloves, minced $0.79
• Parsley

  2 tablespoons chopped $1.29
• Olive oil

  3 tablespoons, divided
• Smoked paprika

  1 teaspoon
• Red wine vinegar

  1 tablespoon
• Kosher salt

  to taste
• Black pepper

  to taste
• Crushed red pepper flakes

  pinch, optional
• El Pensador Tempranillo 750 ml

  750 ml $9.99

Instructions

1. Pat the ribeye very dry, season generously with salt and black pepper, and let it sit at room temperature while you prep; halve or quarter the potatoes, thinly slice the Walla Walla onion and bell pepper, chop the tomato, mince the garlic, and chop the parsley.
2. Put the potatoes in a saucepan, cover with cold salted water, bring to a boil, and cook until just tender, 10 to 12 minutes; drain well, return them to the warm empty pan for 1 minute to steam-dry, then toss with 1 tablespoon olive oil, salt, pepper, and 1/2 teaspoon smoked paprika.
3. While the potatoes boil, heat a heavy skillet over medium-high heat, add 1 tablespoon olive oil, and sear the ribeye 3 to 4 minutes per side for medium-rare, or until the thickest part reaches about 130°F; transfer to a cutting board and rest at least 8 minutes.
4. Start crisping the drained potatoes cut-side down in a second skillet over medium-high heat while the steak rests; cook 10 to 12 minutes, turning occasionally, until deeply golden and hot, then keep over low heat until serving.
5. In the steak skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil if the pan looks dry; add the onion and bell pepper with a pinch of salt and cook 5 to 6 minutes, scraping up the beef fond, until softened.
6. Stir in the garlic, remaining 1/2 teaspoon smoked paprika, and optional red pepper flakes for 30 seconds, then add the chopped tomato and cook 6 to 8 minutes until juicy and lightly thickened; stir in the red wine vinegar and half the parsley.
7. Slice the rested ribeye against the grain and spoon any resting juices into the piperade; taste the piperade and adjust with salt, pepper, or a tiny splash more vinegar if needed.
8. Plate the sliced ribeye with the warm tomato piperade spooned over or alongside, add the crisp potatoes, and finish with the remaining parsley.

Ingredients

• Choice Bone-in Ribeye Beef Steak

  1 bone-in ribeye, about 1 1/4 pounds $11.99
• Fresh Sweet Corn on the Cob

  2 ears, kernels cut from cobs $0.50
• Zucchini

  1 small zucchini, diced $1.79
• Fresh Roma Tomato

  1 medium tomato, diced
• Jumbo Yellow Onion

  1/2 small onion, finely diced $0.99
• Garlic

  1 clove, minced $0.79
• Olive oil

  2 tablespoons, divided
• Smoked paprika

  1 teaspoon
• Cajun seasoning

  1 teaspoon
• Brown sugar

  1/2 teaspoon
• Black pepper

  1/2 teaspoon
• Kosher salt

  as needed
• Apple cider vinegar

  1 teaspoon
• Butter

  1 tablespoon

Instructions

1. Pat the ribeye very dry, let it sit at room temperature for 15 minutes, and position an oven rack 4 to 6 inches from the broiler; heat the broiler on high and line a rimmed sheet pan with foil.
2. Cut the corn kernels from the cobs, dice the zucchini, tomato, and onion, mince the garlic, and stir together the smoked paprika, Cajun seasoning, brown sugar, black pepper, 1 teaspoon kosher salt, and 1 tablespoon olive oil into a paste.
3. Rub the spice paste all over the ribeye, place it on the prepared sheet pan, and broil for 5 to 7 minutes per side, flipping once, until deeply browned and the center reaches 125°F for medium-rare or 135°F for medium before resting.
4. Transfer the steak to a cutting board, loosely tent with foil, and rest for 8 minutes so the juices settle and the temperature rises slightly.
5. While the steak rests, heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat; cook the onion for 2 minutes, then add the corn and zucchini and cook 4 to 5 minutes until lightly browned and just tender.
6. Stir in the garlic, tomato, butter, and apple cider vinegar; cook 1 minute more, then season the succotash with salt and pepper to taste.
7. Slice the ribeye off the bone, cut against the grain, and plate with the bone and spoonfuls of warm corn succotash alongside.