Preheat your grill or a grill pan over medium-high heat. While the grill is heating up, season the ribeye steak with salt and pepper on both sides. Let it sit at room temperature for about 10 minutes to ensure even cooking.
While the steak is resting, prepare the strawberry salsa. In a medium bowl, combine the diced strawberries with a pinch of salt, a dash of black pepper, and the juice of half a lime if you have it. Mix well and set aside to allow the flavors to meld.
Next, prepare the Brussels sprouts and sweet potato. Preheat the oven to 425°F (220°C). In a mixing bowl, toss the halved Brussels sprouts and diced sweet potato with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet.
Roast the Brussels sprouts and sweet potato in the preheated oven for about 20-25 minutes, or until they are tender and golden brown, flipping halfway through for even cooking.
While the vegetables are roasting, cook the rice according to package instructions. Typically, you will need to rinse the rice, then combine it with water in a pot (2 cups of water for 1 cup of rice), bring it to a boil, reduce the heat, cover, and simmer for about 15-20 minutes until the rice is tender and the water is absorbed.
Once the grill is hot, place the seasoned ribeye steak on the grill. Cook for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred doneness. Use a meat thermometer to check for an internal temperature of 135°F (57°C) for medium-rare.
When the steak is done, remove it from the grill and let it rest for about 5 minutes. This resting period allows the juices to redistribute, ensuring a juicy steak.
To serve, slice the ribeye steak against the grain and plate it alongside a scoop of rice, the roasted Brussels sprouts, and sweet potatoes. Top the steak with the strawberry salsa for a burst of freshness and flavor.
Enjoy your grilled ribeye with strawberry salsa and roasted vegetables, savoring the delightful fusion of flavors and textures!
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