Grilled Rib-Eye Steaks with Smoked Paprika Rub

Total Time:
35 min
20 min
15 min
  • 2 tablespoons honey
  • 1 tablespoon smoked paprika (pimenton)
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • Kosher salt and freshly ground pepper
  • 3 tablespoons olive oil, plus more for grill grates
  • 4 rib-eye steaks, about 1-inch thick (1 pound each)
  • 1 medium zucchini, thickly sliced
  • 1 yellow squash, thickly sliced
  • 2 large ripe yet firm tomatoes, cored and thickly sliced
  • 1. Preheat a grill with a high heat for direct grilling . Mix the honey, paprika, lemon juice, and garlic in a small bowl, season with 1 teaspoon salt and pepper. Add 1 tablespoon oil and mix well. Rub the mixture all over the steak, set aside for 15 minutes.

  • 2. Meanwhile, toss the zucchini, squash, and tomatoes in the remaining 2 tablespoons olive oil. Season with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning often to ensure even cooking, until lightly charred and soft, 5 to 7 minutes. Transfer to a serving dish and keep warm.

  • 3. Lightly oil the grill grates. Grill the steaks over direct heat until nicely marked, about 2 minutes on each side for medium-rare. Let the steaks rest for 5 minutes. Serve steak with the vegetables.

  • Copyright 2010 Television Food Network, G.P. All rights reserved

  • Calories: 861

  • Total Fat: 67 grams

  • Saturated Fat: 24.5 grams

  • Total Carbohydrate: 17 grams

  • Protein: 47 grams

  • Sodium: 276 milligrams

  • Cholesterol: 174 milligrams

  • Fiber: 3 grams

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    This recipe is featured in:

    Father's Day