Tuscan Grilled Ribeye with Lemon Roasted Spring Veg

Name: Tuscan Grilled Ribeye with Lemon Roasted Spring Vegetables and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces, weight Ribeye Steak; 2 Tablespoons Fresh Chopped Rosemary; 2 Tablespoons Fresh Chopped Thyme; 2 cloves Garlic, Finely Minced; 1 whole Shallot Finely Minced; 3 Tablespoons Olive Oil; Kosher Salt And Fresh Cracked Pepper To Taste; 1 Tablespoon Olive Oil; 1 bunch Asparagus, Cut Into 2-Inch Pieces; 3 slices Prosciutto Ham, Julienne; 1 cup Red Cherry Tomatoes, Cut In Half; 1 cup Yellow Cherry Tomatoes Cut In Half; Kosher Salt And Fresh Cracked Pepper To Taste; Parmesan Cheese To Taste; Fresh Lemon Zest To Taste

Servings: persons

20 ounces, weight Ribeye Steak
2 Tablespoons Fresh Chopped Rosemary
2 Tablespoons Fresh Chopped Thyme
2 cloves Garlic, Finely Minced
1 whole Shallot Finely Minced
3 Tablespoons Olive Oil
Kosher Salt And Fresh Cracked Pepper To Taste
1 Tablespoon Olive Oil
1 bunch Asparagus, Cut Into 2-Inch Pieces
3 slices Prosciutto Ham, Julienne
1 cup Red Cherry Tomatoes, Cut In Half
1 cup Yellow Cherry Tomatoes Cut In Half
Kosher Salt And Fresh Cracked Pepper To Taste
Parmesan Cheese To Taste
Fresh Lemon Zest To Taste

1
For the ribeye: Add the ribeye to a plastic bag along with herbs, garlic, shallot and olive oil and mix around.
2
Let marinate in the refrigerator for at least 30 minutes.
3
Once marinated, remove the ribeye from the plastic bag and season both sides with salt and pepper.
4
Cook on a very hot grill (450 degrees F to 550 degrees F) for 4 to 6 minutes on each side for a medium rare.
5
Once cooked, remove from the heat and let it rest on a plate for 2 to 3 minutes before serving.
6
For the vegetables: In a large hot saute pan with olive oil, caramelize the asparagus.
7
Once brown, add in the ham and tomatoes and saute for 2 to 4 minutes.
8
Adjust the seasonings with salt and pepper and toss with Parmesan cheese and lemon zest.
9
Serve the vegetables alongside the ribeye.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 20 ounces, weight Ribeye Steak, 2 Tablespoons Fresh Chopped Rosemary, 2 Tablespoons Fresh Chopped Thyme, 2 cloves Garlic, Finely Minced, and more.

Yes, Tuscan Grilled Ribeye with Lemon Roasted Spring Vegetables and Prosciutto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuscan Grilled Ribeye with Lemon Roasted Spring Vegetables and Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions