Grilling steaks is a fairly simple task and grilling a Double-Thick Ribeye with a Padron Pepper Relish is just flat out delicious. The trick to a great crust on a steak is to cook the steak at a fairly high temperature, about 500 or 600 degrees. The heat sears the outside of the steak, keeping the interior extra juicy.
Padron peppers are originally from northwestern Spain, but you see them popping up in local farmer’s markets and at specialty grocers here in the states. These peppers have a bit of heat without tasting too spicy and the sweet and savory combination, is a perfect pairing with meat.
The Padron pepper relish is prepared on the grill too, adding a slight char to the vegetables. After the veggies are grilled, they are chopped and tossed with herbs and a squeeze of lemon. The fresh flavors of the relish cut through the the heartiness of the ribeye and I like to serve this steak with a fresh salad.
2 pound bone-in ribeye
2 cups Padron peppers or Shishitos
1 small sweet onion
5 cherry tomatoes, any variety
1 clove garlic, peeled
1/4 cup fresh herbs, minced (parsley, basil or cilantro)
1 bunch fresh thyme, optional
1. Preheat the grill to 500-600 degrees. Remove the steak from any packaging and heavily sprinkle with salt and pepper. Let the steak warm up on the counter for 30 minutes before grilling.
2. Wash and dry Padron peppers. Cut the onion into a large dice and mince the herbs.
3. Toss the peppers and onions in a grill pan or cast iron skillet and drizzle with 1 tablespoon of olive oil. Then, add the cherry tomatoes and clove of garlic, toss again.
4. Place the ribeye on the grill with a sprig on thyme on top. I think the herbs infuse into the meat as it cooks, this is optional. Cook the first side of the steak for about 8 minutes, cooking time is dependent on how you prefer your steak.
5. Flip the steak over, removing the herbs and continuing to grill for at least 7 more minutes. Grill the steak longer, if you like your steak more done. Then, add the Padron pepper mixture to the grill when you begin cooking the second side of the steak.
6. Remove the steak and let it rest on a cutting board for 7 minutes, covered with foil. Remove the pepper mixture from the grill and place the peppers on a cutting board to remove their stems. Rough chop the peppers and place them in a bowl with the fresh herbs.
7. Then, squeeze the lemon juice over the top of the peppers and herbs and stir to combine the flavors.
8. Spoon the grilled onions and tomatoes into the bowl with the peppers and stir to combine. Smash the grilled garlic with a knife with a pinch of salt and add it to the relish mixture. Salt and pepper the relish to taste and drizzle with 1 tablespoon of olive oil, stir again.
9. Serve the Ribeye with the Padron Pepper Relish. Enjoy!
[…] Grilled Double-Thick Ribeye with Padron Pepper Relish – Recipe! […]