Anti-Inflammatory Grilled Rib-Eye & Summer Succotash
This anti-inflammatory recipe combines a nutrient-rich grass-fed rib-eye steak with a vibrant summer succotash topped with a lime-herb vinaigrette. Packed with omega-3 fatty acids and colorful vegetables, it's a flavorful and healthful dish perfect for reducing inflammation while enjoying a balanced and delicious meal.
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.
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