Recipe
Primary Media
Description
In the town of Santa Maria on California's central coast, a unique form of grilling called Santa Maria barbecue uses oak smoke and zesty vinaigrette bastes to render charbroiled steaks mouthwateringly delectable.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
Rib Eyes with Grilled Zucchini | ||
4 (8-oz. each) Hy-Vee dry aged beef rib eye steaks, cut 1 1/2 inches thick | ||
½ c. oak wood chips, soaked in water | ||
Hy-Vee garlic salt, as needed | ||
¼ c. Gustare Vita olive oil | ||
1 medium zucchini, halved lengthwise | ||
Hy-Vee kosher sea salt, to taste | ||
¼ c. Hy-Vee red wine vinegar | ||
2 tbsp. Hy-Vee dried parsley, or oregano | ||
1 tbsp. garlic, minced | ||
1 tsp. crushed red pepper | ||
1 tbsp. fresh mint leaves, chopped | ||
Avocado Toasts | ||
1 avocado, peeled and pitted | ||
1 tbsp. Gustare Vita olive oil | ||
1 tsp. Hy-Vee garlic salt | ||
2 Hy-Vee Bakery hoagie rolls, split | ||
Shaved Parmesan cheese, for serving |
Things To Grab
- Charcoal or gas grill
- Smoke box or aluminum foil
- Silicone pastry brush
- 2 small bowls
- Whisk
- Meat thermometer
Directions
- Trim fat from steaks; let stand at room temperature for 15 minutes. Prepare a charcoal or gas grill for direct cooking over medium-high heat. Place wood chips in a smoke box or wrap in aluminum foil and poke holes in the foil; place on grill over direct heat.
- Season steaks with garlic salt. Brush zucchini halves with oil and sprinkle with sea salt.
- For the steak baste, in a small bowl whisk together the vinegar, 1/4 cup olive oil, dried parsley, garlic and crushed red pepper.
Grill steaks for 10 to 12 minutes for medium-rare (130 degrees) or 12 to 15 minutes for medium (140 degrees), turning once halfway through; brush steaks periodically with steak baste whisking the baste as necessary to recombine. Remove steaks from grill and let rest for 10 minutes. Grill zucchini halves for 6 minutes, turning once.
- On a cutting board, slice zucchini halves. Sprinkle with mint. Serve steaks with grilled zucchini and Avocado Toasts, if desired.
Make Avocado Toasts, if desired: In a bowl, mash avocado with olive oil and garlic salt. Lightly brush cut sides of split hoagie rolls with steak baste. Grill bread on rack directly over heat for 1 to 2 minutes or until toasted. Spread with mashed avocado and sprinkle with shaved Parmesan cheese.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 64g
- Cholesterol: 155mg
- Sodium: 135mg
- Total Carbohydrates: 3g
- Protein: 41g