Smoky Santa Maria Rib Eyes with Grilled Zucchini


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Smoky Santa Maria Rib Eyes with Grilled Zucchini

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Seasoned rib eye steak served with a side of grilled zucchini

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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. 

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Servings and Ingredients

Serves 4
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


  1. 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.
  2. Season steaks with garlic salt. Brush zucchini halves with oil and sprinkle with sea salt.
  3. For the steak baste, in a small bowl whisk together the vinegar, 1/4 cup olive oil, dried parsley, garlic and crushed red pepper.
  4. 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.

  5. On a cutting board, slice zucchini halves. Sprinkle with mint. Serve steaks with grilled zucchini and Avocado Toasts, if desired.
  6. 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


760 Calories per serving

Amounts Per Serving

  • Total Fat: 64g
  • Cholesterol: 155mg
  • Sodium: 135mg
  • Total Carbohydrates: 3g
  • Protein: 41g

Daily Values

Vitamin A 6%
Vitamin C 20%
Iron 25%
Calcium 4%

Recipe Source:

Hy-Vee Seasons Summer 2016.