This week I came across an enticing side dish, and decided that a nice delicious steak would go perfectly with a marinated zucchini, caramelized onion and tomato salad.
I first started by seasoning the Ribeye steak with olive oil, salt, pepper and garlic powder, and then let it marinade for about 30 minutes.
Next I started on the zucchini, onion and tomato salad. I got this recipe from the Bobby Flay Fit recipe book, and the ingredients include:
- 4 TBSP of Olive Oil
- 1 red onion
- 2 garlic cloves
- 2 zucchinis (halved lengthwise, then in thin slices so they look like half moons)
- 1 pint of grape tomatoes (halved)
- 1/4 cup of red wine vinegar
- 2 TBSP mint
- 2 TBSP parsley
- salt and pepper to taste
First, thinly slice the onion and place it in a sauce pan with olive oil for about 15 minutes or until the onions start to brown. Then add the garlic and the zucchini, and cook through for about 5 minutes.
Once everything is thoroughly cooked through, transfer to a separate bowl and add the red wine vinegar, finely chopped mint and parsley, grape tomatoes and salt and pepper to taste. I even added some feta to the dish, and that was a great addition. Once the salad is finished, let it sit for about 30-45 minutes.
The steaks will cook up fast, so wait until the salad is almost done marinating before you start this process. I waited 30 minutes then started to heat up my cast iron grill. Once it was sufficiently hot and started steaming, I placed the steaks on the grill! They cooked up super fast, taking about 3-5 minutes on each side.
As the steaks were finishing, I decided a baked potato would complete this meal. I placed two potatoes in the microwave for about 8 minutes, then cut in half, spread some butter on top and then placed the potato facedown on the cast iron grill to crisp up the top.
With the salad, steaks and potatoes finished cooking, it was finally time to eat.
This was delicious. The steaks had great flavor, the the salad was very refreshing, and the baked potato with some butter and chives really completed the dish,