Name: Grilled Ribeye with Anchovy Butter & Roasted Asparagus-Zucchini Medley
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 anchovy fillets, packed in oil; 3 small bunches asparagus; 1 ½ lemons; 1.02 kg ribeye steak; 3 medium zucchini squash; black pepper; butter, unsalted; garlic powder; oregano, dried; parsley flakes; salt

Grilled Ribeye with Anchovy Butter & Roasted Asparagus-Zucchini MedleyGrilled Ribeye with Anchovy Butter & Roasted Asparagus-Zucchini Medley — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 anchovy fillets, packed in oil

3 small bunches asparagus

1 ½ lemons

1.02 kg ribeye steak

3 medium zucchini squash

black pepper

butter, unsalted

garlic powder

oregano, dried

parsley flakes

salt

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce.

Mince anchovies and place in a small bowl.

Zest lemons into the bowl with the anchovy. Add butter, parsley flakes, and garlic powder; set aside to soften. (Reserve lemons for later use.)

Trim and halve zucchini lengthwise, then cut crosswise into ¼-inch thick half-moons. Divide between two baking sheet pans.

Snap (or cut) off woody ends of the asparagus; cut spears into 2-inch pieces. Add to the baking sheets with the zucchini.

Juice reserved lemons over the veggies. Season with spices, toss to combine, and spread out in an even layer.

Cut additional butter into small pieces and sprinkle over the veggies.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until fork-tender, about 20 minutes. Remove from oven.

Meanwhile, preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the pan is hot, coat with additional butter. Working in batches if necessary, add steak and grill until desired doneness, 2-5 minutes per side. Transfer steak to a cutting board, loosely cover with aluminum foil, and set aside to rest, 5 minutes.

Meanwhile, gently mash the softened butter, lemon zest, anchovy, and spices with the back of a spoon to combine.

Thinly slice steak against the grain.

To serve, divide roasted veggies and steak between plates; top steak with anchovy butter. Enjoy!

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