Grilled Ribeyes and Vegetables with Smoky Tomato Butter
Serving Size:
4
 
Ingredients
  • 2 boneless beef ribeye steaks, 1 ½” thick each, about 1.25 lbs. Each
  • 2 medium sweet potatoes, (1.5 lbs. each) scrubbed and cut into 8 wedges lengthwise
  • 1 (8 oz.) bunch broccolini, stem ends trimmed and thick stalks halved
  • 2 Tbsp. olive oil
  • 2 Tbsp. plus 1 teaspoon Dale’s Smokehouse BBQ rub seasoning, divided
  • ¼ tsp. dried red pepper flakes
  • 1 stick (½ cup) unsalted premium butter, cut into cubes, softened
  • 2 Tbsp. chopped smoked sundried tomatoes (not packed in oil)
  • 1 Tbsp. finely chopped shallot 
  • 2 Tbsp. finely chopped parsley leaves, divided
  • 1 pint cherry tomatoes
Directions
  1. Place steaks on a platter 30 minutes prior to cooking. Place sweet potato wedges, broccolini, and tomatoes separately on a rimmed baking sheet. Coat all ingredients with the olive oil, making sure to coat all sides of ingredients evenly. 
  2. In a small bowl, combine the Dale’s Smokehouse BBQ rub with the red pepper flakes. Sprinkle 1 tablespoon of the mixture evenly on both sides of steaks, and sprinkle 2 teaspoons of the seasoning mixture over the broccolini, sweet potato wedges and tomatoes. Set aside until ready to grill. 
  3. Place the softened butter in a medium bowl.  Add the remainder of the seasoning mixture, chopped sundried tomatoes, chopped shallot and 1 tablespoon of the parsley to the butter; stir to combine ingredients and allow to stand at room temperature until ready to serve. 
  4. Preheat a gas or charcoal grill to 450°F-500°F. Lightly oil the grates once grill is hot. 
  5. Move the seasoned broccolini and tomatoes to a small perforated grill safe pan. Place the steaks on one side of the preheated grill, along with the seasoned sweet potato wedges. On the other side of the grill, place the perforated pan with the broccolini and tomatoes. Cook the steaks, uncovered, 3-4 minutes, then turn steaks and cook another 3-4 minutes, or until desired degree of doneness.  For medium rare steaks, use a meat thermometer inserted into the thickest portion of the meat, and pull steaks when temperature registers 122°F on a meat thermometer. Remove steaks to a cutting board and allow them to rest while you finish cooking the vegetables.
  6. Grill the sweet potato wedges for a total of 8-10 minutes, turning often to get even cooking and a nice char, and the potatoes are tender inside. Grill the broccolini and tomatoes 5-6 minutes total, or until the tomatoes are starting to lose their shape and releasing their juices. The broccolini are done when the stems are crisp tender and the crowns are lightly charred. 
  7. After the steaks have rested at least 5 minutes, cut them into thick slices and arrange on a platter with spoonfuls of the flavorful butter. Serve with additional butter, the sweet potato wedges, broccolini and tomatoes. Enjoy!