Backyard Rib-Eye Barbecue

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  • Total: 35 min
  • Prep: 35 min
  • Yield: 4 servings
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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 each yellow squash and zucchini, sliced at an angle 

1 fennel bulb (with stalk and fronds), sliced in half 

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


  1. HEAT grill to high heat. 
  2. BRING first 4 ingredients to boil in small saucepan. Simmer on low heat 10 min., stirring occasionally. Cool. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. PLACE 2 onions in food processor with date mixture; process until smooth. 
  8. CUT steaks and scallops in half; place on platter with tomato slices and remaining onions. Serve with date sauce and vegetable salad.