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Recipe: Grilled Ribeye Steaks With Fingerling Potatoes, Asparagus

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Today's recipe is for grilled ribeye steaks seasoned with garlic and fresh rosemary and served with grilled asparagus and fingerling potatoes, all topped with a simple Dijon mustard, oil and vinegar dressing.

Ingredients for steak dinner:
Ribeye steaks
Fingerling potatoes (or baby potatoes)
Minced garlic
Minced fresh rosemary
Olive oil
Salt, pepper

Ingredients for dressing:
2 - 3 parts extra virgin olive oil
1 part balsamic vinegar
Dijon mustard
Black pepper

Boil the potatoes ahead of time until they are just cooked through.

While the potatoes are cooking along, pull the steaks out of the fridge to warm up a bit and drizzle a little olive oil over them and season them on both sides with a generous amount of minced garlic and finely minced fresh rosemary.

Snap the tougher ends off of the asparagus, and while it's not necessary, they can be lightly peeled if they are on the thicker side.

Make the dressing by combining 2 - 3 parts extra virgin olive oil, 1 part balsamic vinegar, a little dollop of Dijon mustard and a crack of black pepper. Whisk it up.

Once the potatoes are cooked and drained and have cooled down a bit, place them onto a baking tray with the asparagus, drizzle them with olive oil and season them with salt and pepper.

Season the steaks with salt and pepper and then head out to the hot grill. The steaks are going to take longer to cook than the vegetables and they are going to flare up a little bit because of the fat on a ribeye.

Stay with them and take the vegetables off the grill when they are done. The potatoes will have some nice grill marks. Place the steaks onto the same tray as the vegetables when they are done.

If you slice the steak before serving it, let it rest for 5 - 10 minutes before doing that and then serve it up with the asparagus, potatoes and the dressing over the top of everything.
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