Backyard Rib-Eye Barbecue

Total Time:
35 min
35 min

4 servings

  • 4 pitted dates
  • 1/4 cup red wine vinegar
  • 2/3 cup water
  • 1/4 cup A.1. Original Sauce
  • 6 spring onions
  • 1 each yellow squash and zucchini, sliced at an angle
  • 1 fennel bulb (with stalk and fronds), sliced in half
  • 3 Tbsp. extra virgin olive oil, divided
  • 2 boneless beef rib-eye steaks (2 lb.), 1 inch thick
  • 1 -1/2 Tbsp. black pepper, divided
  • 1/8 tsp. salt
  • 4 sea scallops
  • Zest and juice from 1 lemon
  • 1 large tomato, sliced
  • HEAT grill to high heat.

  • BRING first 4 ingredients to boil in small saucepan. Simmer on low heat 10 min., stirring occasionally. Cool.

  • COMBINE squash, zucchini, onions and fennel in large bowl. Add 1 Tbsp. oil; toss to evenly coat vegetables with oil. Grill 5 to 7 min. or until vegetables are crisp-tender, turning occasionally. Remove from grill.

  • RESERVE 1 Tbsp. of the remaining oil for later use. Brush steaks with remaining oil; season with 1 Tbsp. pepper and salt. Grill 8 to 10 min. on each side or until steaks are medium doneness (160°F). Transfer to cutting board.

  • TOSS scallops with 1 tsp. of the reserved oil; season with remaining pepper. Grill 2 min. on each side or until opaque. Remove from grill.

  • CUT fennel bulb into thin slices; place in medium bowl. Chop enough of the fennel fronds to measure 2 Tbsp. Add to sliced fennel along with the squash, zucchini, lemon zest, juice and remaining oil.

  • PLACE 2 onions in food processor with date mixture; process until smooth.

  • CUT steaks and scallops in half; place on platter with tomato slices and remaining onions. Serve with date sauce and vegetable salad.

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