Italian BBQ Grass-Fed Rib Steak
Grilled Radicchio, Tomato & Bocconcini Salad
Cooking time
35 minutes
Servings
2/4
Calories
1400 /serving
Bring your A game to steak and potatoes. Putting a handsome cut of bone-in AAA grass-fed beef on the barbecue is a no-brainer. It’s a little more unusual to grill radicchio. The bitter-sharp leaves are divine tossed with honey in a salad of fresh tomatoes, bocconcini and basil leaves. Baby taters with herb-spiked aioli complete an elite-level meal.
We will send you:
- 22oz Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 280g Multicoloured cherry tomatoes
- 1 Garlic clove
- 450g Fingerling potatoes
- 14g Basil
- 1 Radicchio
- 60ml Mayonnaise
- 14g Honey
- 45ml Cold-pressed Italian vinaigrette
- 100g Bocconcini
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
BBQ
Total Fat
93 g
Saturated Fat
27 g
Sodium
1060 mg
Total Carb
67 g
Sugars
14 g
Protein
78 g
Fibre
8 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Halve the potatoes lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, halve the tomatoes. Quarter the radicchio lengthwise. In a medium bowl, combine the radicchio, a drizzle of oil, ½ the remaining spices and S&P. Pick the basil leaves off the stems; roughly chop ½ the leaves and tear the remaining leaves. Mince the garlic. Quarter the cheese. In a small bowl, combine the cheese, a drizzle of oil and S&P. In a second small bowl, make the aioli by combining the mayo, chopped basil, garlic and S&P.
Grill the steak
Pat the steak* dry with paper towel and rub with a drizzle of oil; season with the remaining spices and S&P. Add to the BBQ and grill, 5 to 8 min. per side, until cooked as desired. Transfer to a cutting board. Cover the steak and let rest for at least 10 min. before slicing it against the grain. Season the slices with salt.
Grill the radicchio
Add the radicchio to the BBQ and grill, 1 to 2 min. per side, until lightly charred. Transfer to a cutting board. Once cool enough, roughly chop. Transfer to a large bowl and toss with the honey.
Make the salad
To the bowl of radicchio, add the tomatoes, torn basil, cheese, vinaigrette and S&P.
Plate your dish
Divide the steak, potatoes and salad between your plates.Serve the aioli on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
