Inflammation is a common concern, affecting everything from joint health to overall energy levels. The good news? Your diet can play a powerful role in combating it.
This grilled rib-eye and summer succotash recipe isn’t just a treat for your taste buds—it’s packed with ingredients that may help manage inflammation naturally.
Why Anti-Inflammatory Foods Matter
Chronic inflammation has been linked to numerous health challenges, including arthritis, heart disease, and even digestive disorders. Fortunately, incorporating nutrient-dense, anti-inflammatory foods can make a big difference.
Ingredients like grass-fed beef, rich in omega-3 fatty acids, and vibrant summer vegetables, loaded with antioxidants, bring more than flavor to your plate—they also support your body’s natural healing processes.
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This recipe features a balance of lean protein and colorful vegetables, all topped with a tangy lime-herb vinaigrette. These components not only enhance the dish’s taste but also contribute to fighting inflammation.
The Power of Grass-Fed Beef
Choosing grass-fed beef over conventional grain-fed options makes a significant difference. Grass-fed beef contains a higher concentration of omega-3 fatty acids, known for their anti-inflammatory properties.
In moderation, this protein can be an excellent addition to a health-focused meal plan, especially when paired with nutrient-rich sides like succotash.
Portion control is key—this recipe suggests a manageable serving size to ensure you enjoy the benefits of beef without overindulgence. By complementing the steak with vegetables, you’re creating a meal that’s both hearty and balanced.
Summer Vegetables That Heal
The star of the succotash is its vibrant array of summer vegetables. Zucchini, squash, and peppers are not only visually appealing but are also packed with vitamins and minerals that support your immune system and reduce inflammation.
For those sensitive to nightshades, this recipe can easily be adapted by substituting bell peppers and cherry tomatoes with options like edamame or blanched fava beans. These alternatives maintain the dish’s nutritional integrity while providing variety.
The Brightness of Lime-Herb Vinaigrette
No meal is complete without a pop of flavor, and the lime-herb vinaigrette delivers just that. Made with fresh lime juice, Dijon mustard, and a blend of herbs, it’s a tangy and refreshing dressing that ties the dish together. Citrus fruits like lime are rich in vitamin C, an antioxidant known for its anti-inflammatory benefits.
The vinaigrette also includes extra-virgin olive oil, a healthy fat that has been extensively studied for its ability to reduce inflammation. By whisking it all together, you’re not just creating a dressing—you’re adding a dose of healthful benefits to your meal.
Tips for Perfect Preparation
- Room Temperature Matters: Allow the steak to rest at room temperature before grilling. This ensures even cooking and prevents toughness.
- Don’t Skip Resting: After grilling, rest the steak for at least 10 minutes. This helps the juices redistribute, keeping the meat tender and juicy.
- Char for Flavor: When grilling the vegetables, aim for a slight char. This enhances their natural sweetness and adds a depth of flavor to the succotash.
Adaptable for Dietary Needs
This recipe can be adjusted to suit various dietary preferences:
- Gluten-Free: All ingredients are naturally gluten-free, making it a safe choice for those with gluten sensitivities.
- Plant-Based Options: Swap the rib-eye steak for a hearty plant-based protein, such as grilled portobello mushrooms or tempeh.
- Low-Carb Focus: Stick to non-starchy vegetables like zucchini and peppers to keep the carbohydrate content low.
Serve It Right
Pair this dish with a light, refreshing side like a simple green salad or roasted asparagus. To complement the tangy vinaigrette, crisp sparkling water or unsweetened iced tea makes a perfect drink pairing.
This grilled rib-eye and summer succotash recipe is proof that healthy eating doesn’t have to sacrifice flavor. Packed with anti-inflammatory ingredients, it’s a meal that nourishes your body and delights your palate.
Anti-Inflammatory Grilled Rib-Eye & Summer Succotash
Equipment
- Grill
- Instant-read thermometer
Ingredients
For the Steak:
- 1 lb boneless rib-eye steak
- Olive oil for brushing
- Kosher salt
- Freshly ground black pepper
For the Lime-Herb Vinaigrette:
- 1 small shallot minced
- 3 Tbsp lime juice
- 1 Tbsp sherry vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 1/4 cup extra-virgin olive oil
- 3 Tbsp finely chopped herbs basil, mint, and chives
For the Succotash:
- 3 zucchini ends trimmed, sliced lengthwise into strips (1/2 inch thick)
- 2 summer squash ends trimmed, sliced lengthwise into strips (1/2 inch thick)
- 2 red or yellow bell peppers halved and seeded (optional if nightshade-sensitive)
- 2 cups cherry tomatoes halved (optional if nightshade-sensitive)
- 1 cup edamame fava beans, or other shelled fresh beans, blanched
Instructions
- Prepare the Steak: Pat the rib-eye steak dry and place it on a plate. Brush both sides lightly with olive oil, then generously season with kosher salt and freshly ground black pepper. Let the steak sit at room temperature for about an hour to ensure even cooking later.
- Make the Lime-Herb Vinaigrette: In a mixing bowl, combine the minced shallot, lime juice, sherry vinegar, Dijon mustard, and honey. Gradually whisk in the extra-virgin olive oil until the mixture is emulsified. Stir in the chopped herbs (such as basil, mint, and chives). Taste the vinaigrette and adjust the seasoning with salt and pepper as needed. Set it aside.
- Grill the Vegetables: Preheat your grill to high heat. Brush the zucchini and summer squash slices, along with the halved bell peppers, with olive oil. Sprinkle them lightly with salt and pepper. Place the zucchini and squash directly on the grill and cook for about 2 minutes on each side, just until they’re tender. Grill the bell peppers until they are slightly charred and blistered, turning them occasionally for even cooking, about 5 to 7 minutes. Transfer the vegetables to a bowl and allow them to cool.
- Grill the Steak: Place the steak on the preheated grill. Sear each side for 3 to 4 minutes if aiming for medium-rare, or longer if a different level of doneness is desired. Use an instant-read thermometer to check the internal temperature of the steak: 130°F is ideal for medium-rare. Once cooked, remove the steak from the grill and let it rest on a cutting board for 5 to 10 minutes before slicing thinly against the grain.
- Prepare the Succotash: Peel the charred skin off the grilled bell peppers, if preferred. Dice the zucchini, squash, and bell peppers into roughly 1/2-inch pieces. If using, halve the cherry tomatoes and combine them with the diced grilled vegetables and blanched beans (like edamame or fava beans) in a large serving bowl.
- Dress the Vegetables: Drizzle half of the lime-herb vinaigrette over the vegetable mixture and toss everything gently to coat. Adjust the amount of vinaigrette or seasoning to your taste.
- Assemble and Serve: Arrange a generous portion of the succotash on each plate and top it with a portion of the sliced steak. Drizzle more of the vinaigrette over the steak and vegetables as desired. Serve immediately while everything is warm and flavorful.
Notes
- For an anti-inflammatory boost, substitute nightshade vegetables (like bell peppers and tomatoes) with more beans or leafy greens.
- Resting the steak before and after cooking ensures even cooking and juiciness.
- This dish pairs wonderfully with a side of whole grains like quinoa for added nutrients.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.